Cauliflower & Blue Cheese Soup



This is a classic combination of flavours. This is quite a filling soup recipe so a little goes a long way. For a varied flavour why not try adding in a little curry powder when cooking the soup for a mild curried alternative.


Serves 4

50g butter

1 large onion, chopped roughly

3 cloves garlic, crushed

½ bay leaves

1 large head cauliflower, chopped

1 large potato, diced

1200ml flavoured chicken stock

150ml cream


150g blue cheese


Melt the butter in a large saucepan and add in the chopped onion and garlic.

Sweat the vegetables off for approximately 2 -3 minutes over a gentle heat until they are softened down. Add in the bay leaves and the chopped potatoes and cauliflower at this time sweat them off for another moment or two. Season the mixture lightly at this stage.


Now pour in the warm chicken stock and the cream and allow the entire mixture to come to the boil.


Once the soup has come to the boil, boil it for about 2-3 minutes and then reduce the heat to a gentle simmer. Simmer for an additional 10-15 minutes until the vegetables have softened. Remove the bay leaves. Stir in 75g blue cheese and blitz the soup with a hand blender adding additional stock if you desire. Correct the seasoning of the soup and reheat it gently.


Serve the soup garnished with some additional crumbled blue cheese on top.