Roast Cauliflower Cheese Soup

Warm up on these rainy nights with this Recipe originally appeared on delicious.com.au

INGREDIENTS

• 1.5kg cauliflower, cut into florets

• 2 large white potatoes, peeled, chopped

• 1 tsp fennel seeds

• 1/4 cup extra virgin olive oil, plus extra to drizzle

• 1 large brown onion, chopped

• 4 garlic cloves, chopped

• 2 tsp fresh thyme leaves, plus extra to serve

• 3 tsp vegetable stock powder

• 300ml light cream for cooking

• 1/3 cup grated tasty cheese

• 1/3 cup grated parmesan

• Pepitas, to serve

• Toasted crusty bread, to serve

METHOD

Step 1

Preheat oven to 220C/200C fan-forced. Place cauliflower, potato and fennel seeds in a roasting pan. Drizzle with 2 tablespoons of the oil. Toss to combine. Roast for 25 minutes or until vegetables are tender. Reserve 1 cup roasted cauliflower.

Step 2

Heat remaining oil in a large saucepan over medium-high heat. Add onion, garlic and thyme. Cook, stirring, for 5 minutes or until onion softens. Add stock powder and 3 cups water. Bring to a simmer. Add roasted vegetables and cream. Bring to a simmer. Remove from heat. Stand for 5 minutes.

Step 3

Using a stick blender, blend soup until smooth. Return to medium-low heat. Add cheeses. Stir until smooth.

Step 4

Top soup with extra thyme, pepitas, extra oil and reserved cauliflower. Serve with bread.