Creamy Roasted Cauliflower and Goat’s Cheese Soup
Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 litre vegetable or chicken stock
- 200g soft goat’s cheese, crumbled
- 150ml double cream (or heavy cream)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp smoked paprika (optional)
- Fresh parsley or chives, for garnish
- Toasted pine nuts or croutons, for serving (optional)
Method:
- Roast the Cauliflower:
- Preheat your oven to 200°C (390°F).
- Toss the cauliflower florets with 2 tbsp of olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast in the oven for 25-30 minutes or until the cauliflower is golden brown and tender.
- Sauté Onions and Garlic:
- In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Prepare the Soup:
- Add the roasted cauliflower to the pot. Pour in the vegetable or chicken stock and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 10 minutes.
- Use an immersion blender (or transfer to a stand blender) to puree the soup until smooth.
- Add Goat’s Cheese and Cream:
- Reduce the heat to low and stir in the crumbled goat’s cheese until melted and incorporated.
- Pour in the double cream and stir well. Season with thyme, smoked paprika (if using), salt, and pepper. Let the soup simmer for another 5 minutes.
- Serve:
- Ladle the soup into bowls. Garnish with fresh parsley or chives and a sprinkle of crumbled goat’s cheese.
- If desired, top with toasted pine nuts or croutons for added texture.
Tips:
- For a richer flavour, you can roast the onion and garlic along with the cauliflower.
- If you prefer a thinner soup consistency, you can add more stock.
- For a vegan version, substitute the goat’s cheese with a vegan cheese alternative and use coconut milk instead of double cream.
Enjoy your creamy roasted cauliflower and goat’s cheese soup on a chilly day!
