Name: Cheesy cauliflower flask soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 cauliflower (about 1kg) -; 1 tbsp olive oil -; 1 onion , finely chopped -; 2 celery sticks , finely chopped -; 1 garlic clove , crushed -; small handful of thyme -; 1 large potato (about 340g), cut into chunks -; 500ml milk -; 600ml vegetable stock -; 100g mature cheddar , grated -; 200g sourdough or other crusty bread, torn into bite-sized chunks -; 1 tsp dried mixed herbs -; 1 tsp garlic granules -; 25g parmesan or vegetarian alternative, finely grated -; 2 tbsp olive oil -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy cauliflower flask soup

1. 1 cauliflower (about 1kg) -

2. 1 tbsp olive oil -

3. 1 onion , finely chopped -

4. 2 celery sticks , finely chopped -

5. 1 garlic clove , crushed -

6. small handful of thyme -

7. 1 large potato (about 340g), cut into chunks -

8. 500ml milk -

9. 600ml vegetable stock -

10. 100g mature cheddar , grated -

11. 200g sourdough or other crusty bread, torn into bite-sized chunks -

12. 1 tsp dried mixed herbs -

13. 1 tsp garlic granules -

14. 25g parmesan or vegetarian alternative, finely grated -

15. 2 tbsp olive oil -

How to cook deliciously - Cheesy cauliflower flask soup

1. Stage

Trim the cauliflower and discard any wilted leaves, then roughly chop the florets, stalk and remaining leaves. Heat the oil in a large, deep saucepan over a medium heat, tip in all the cauliflower pieces, the onion, celery, garlic, thyme and a large pinch of salt, cover partially with a lid and cook for 15-20 mins until all the vegetables have softened.

2. Stage

Tip in the potatoes, milk and stock, and bring to a simmer. Season well with black pepper, then continue to simmer for 15-20 mins, partially covered, until everything is fall-apart tender. Remove from the heat and discard the thyme. Blitz until smooth using a hand blender, then return to a low heat and stir in the cheese until fully melted. Season and add a splash more stock or milk if it’s too thick. Will keep chilled for up to three days, or frozen for two months. If travelling, decant into a heatproof flask.

3. Stage

To make the croutons, heat the oven to 190C/170C fan/gas 5. Tip all the ingredients onto a large baking tray and toss together using your hands. Season and bake for 15-17 mins until golden. Leave to cool completely on the tray. Will keep in an airtight container for up to three days. Sprinkle a handful of croutons over the soup or into the flask just before serving.