We’re all familiar with cauliflower cheese, and the comfort it brings on a chilly day. It was one of the dishes I would revert to making in my twenties after a long, hard day at work – simple and familiar, a kind of hug on a plate.
The Kettlewell Hostel recipe here is that comfort in soup form. Rather than blitzing the cheese in with the soup and risking making something that would have been perhaps too rich or overpowering, this soup keeps the cauliflower and cheese flavours separate. You don’t bite into a floret doused in cheesy sauce: instead the experience is reversed so you bite into a cube of sharp cheddar in a velvety smooth cauliflower soup.
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Notes from Saul, at Kettlewell Hostel:
"If you are in the supermarket and you see that cauliflowers are cheap, buy a couple and try this recipe, it is so easy and delicious. It freezes well! It doesn’t yield loads, so maybe double up, or triple...
A little fact that I always enjoy when making cauliflower soup is that it is called Creme du Barry in France."
- 1 large cauliflower chopped into florets
- 2 medium onions, finely chopped
- 1 medium carrot, chopped
- 2 stick celery, chopped
- 3 cloves garlic, finely chopped/crushed
- 6 tbs olive oil for roasting
- 1 tsp ground cumin
- 1 tsp ground coriander
- 500ml vegetable bouillon
- 60ml double cream
- Nob of butter
- 140g strong cheddar, finely diced, to serve
- Lay your cauliflower florets on a baking sheet (non-stick if you have them, use baking parchment otherwise).
- Mix the cumin, coriander and the olive oil in a bowl.
- Sprinkle the olive oil, cumin, cardamom mix over the cauliflower and roast for 40 minutes or so turning halfway through.
- Fry the onions, carrot and celery in a deep pan with a bit of olive oil until translucent.
- Add the finely chopped garlic and cook for a couple of minutes.
- Add the stock and then the cauliflower when it comes out of the oven.
- Cook for 5 minutes until all the ingredients are soft, then add a nob of butter whilst it is warm (which adds a creaminess to it all).
- Blend in a jug/stand blender if you have one (use an immersion blender if you don’t).
- Sprinkle with small cubes of strong cheddar to serve.
We love the strong cheddar combined with this soup, because the contrasting flavours are really clear. The soup also works very well with a good Wensleydale cheese - the special reserve or Kit Calvert from the Wensleydale Creamery at Hawes would be excellent accompaniments.
Amount Per Serving: Calories: 337Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 40mgSodium: 304mgCarbohydrates: 15gFiber: 6gSugar: 7gProtein: 10g
Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.