Cauliflower cheese soup with crispy sage & hazelnuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
Ingredients
- 2 tbsp rapeseed oil, plus 50ml extra
- 1 chopped onion
- 1 vegetable stock cube
- 1 large chopped head of cauliflower
- 400g can butter beans
- 400ml milk
- 800ml water
- grating fresh nutmeg
- 2 tsp Dijon mustard
- 50g extra mature cheddar
- 100ml double cream
- handful sage leaves
- chopped toasted hazelnuts
Method
- STEP 1
Heat the rapeseed oil in a large pan and cook the onion until starting to caramelise. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add the Dijon mustard, extra mature cheddar and double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.
