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Roasted cauliflower and stilton soup

Published: 22 May 17
Updated: 18 Mar 24

The combination of nutty cauliflower and tangy stilton makes this a wonderful Christmas soup recipe, as a starter or warming lunch. It’s a great way of using up leftover cheese too!

Easy
April 2017

Test kitchen approved

Serves 4-6
Hands-on time 25 min, oven time 35 min

The combination of nutty cauliflower and tangy stilton makes this a wonderful Christmas soup recipe, as a starter or warming lunch. It’s a great way of using up leftover cheese too!

Nutrition: per serving

Calories: 349kcals
Fat: 10.9g (4.5g saturated)
Protein: 16g
Carbohydrates: 42.6g (11.1g sugars)
Fibre: 8.3g
Salt: 0.4g

For 6

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Ingredients

1 large cauliflower, broken into small florets
3 large onions, cut into wedges
Olive oil for roasting
1 garlic bulb
1 litre good vegetable stock
 900g maris piper potatoes, cut into equal chunks
 2 bay leaves
 100g stilton, plus extra to serve
Handful fresh parsley, chopped
 Crusty bread to serve

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower and onion wedges in a roasting tin. Drizzle over olive oil, toss to coat and season with salt and pepper. Loosely wrap the garlic bulb in foil, put in the tin with the veg and roast for 35 minutes, tossing to coat halfway through.
Meanwhile, put the stock in a pan with 1 litre water, bring to the boil, add the potatoes and bay leaves, then cook for 15-20 minutes until tender.
Unwrap the roasted garlic, halve horizontally, then squeeze the flesh from the cloves into the stock/potatoes. Add the onions and most of the cauliflower.

Remove the bay leaves, then pour the soup into a blender and whizz until smooth (or use a stick blender). Pour the soup back into the pan, crumble in the stilton and stir until melted. Taste and season with salt (you probably won’t need any if you’ve used a stock cube) and pepper, then serve scattered with the parsley, extra stilton and reserved cauliflower, with crusty bread.