This cauliflower and Emmental soup is a great cheesy, fresh tasting soup- a perfect vegetarian starter or quick lunchtime meal. It’s the perfect twist on your usual cauliflower soup recipe. If you love cheese you really should try this soup! This recipe serves 4-6 people and will take only 20 mins to cook – well worth the wait! Leftovers can be stored in the fridge for up to 2 days but we’d recommend having this soup as soon as you’ve made it for the best, strongest flavour. You can use other cheese if preferred but Emmental gives you the best flavour.
- 60g (2oz) unsalted butter
- 1 onion, finely chopped
- 1 leek, finely chopped
- 1 carrot, peeled and finely chopped
- 1 bay leaf
- 1 large cauliflower, cut into small florets
- 1 litre (13/4 pints) vegetable stock
- 2tbsp thyme leaves, plus extra sprigs to garnish
- 150ml (5floz) double cream
- 125 g (41/2oz) Emmental, grated
- 100g (31/2oz) Goat's Cheese log, rind removed and crumbled (available from deli counter)
Melt the butter in a saucepan and add the onion, leek, carrot and bay leaf. Cover and cook gently for 2-3 minutes, until the vegetables begin to soften. Do not let them brown. Add the cauliflower florets and cook gently for a further 4-5 minutes.
Pour in the stock, bring to the boil, then reduce the heat and simmer for 15-20 minutes, covered, until the cauliflower is very tender. Stir in the thyme leaves.
Purée the soup in a blender until smooth and return to the saucepan and bring just to the boil. Whisk in the cream and Emmental.
Season with nutmeg, salt and pepper and then ladle into bowls. Scatter a little of the goat’s cheese over each soup and garnish with thyme and little more black pepper.