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Grilled cauliflower soup

Grilled cauliflower soup

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Simple and tasty, this soup will become a family favourite and the cheesy crust makes it a bit different - plus it's low-fat! Make a batch and freeze it or store it in the fridge

Prep time: 10 mins
Cooking time: 45 mins
Serves: 4

Ingredients

1 medium cauliflower, about (850g), broken into florets
350g onions, peeled and finely chopped
1tbsp rosemary sprigs
2 garlic cloves, peeled and finely chopped
2tbsp olive oil
1tbsp flour
900ml semi-skimmed milk
500ml low-salt chicken stock, or vegetable stock if you're making it for vegetarians
125g low-fat hard cheese, finely grated
1tsp paprika
Ground black pepper

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Method

In a large saucepan heat the oil and stir in the onion and cauliflower, garlic and rosemary. Cook, stirring, for at least 10mins or until the onion is very soft and a golden colour.
Stir in the flour, milk and chicken stock. Season and bring to the boil. Cover and simmer gently for about 30-35 mins or until the cauliflower is very soft.
Cool the soup a little then puree in a blender or processor. Return the soup to the rinsed pan and reheat gently. Dilute, if necessary, with a little extra stock and season.
Turn the grill on to high and place the bowls in a roasting tin. Stir 50g low-fat grated hard cheese into the soup and ladle into shallow heatproof soup bowls (the bowls need to be quite full).
Sprinkle the reserved cheese and a little paprika over the soup.
Boil a kettle of water and pour the hot water into the roasting tin around the base of the bowls. Using oven gloves, carefully lift the roasting pan under the grill and cook for about 5-10 mins or until the tops are golden and bubbling.
Carefully remove the roasting tin from the grill and lift the bowls out. Gently wipe dry and garnish with rocket leaves if you want. Serve the soup with warm crusty bread or cheese scones.

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