Cheesy Cauliflower Soup recipe

There’s nothing finer than a homemade soup, especially at the end of a November day in the Northern Isles. It’s a gorgeous treat to have when you return home from work, when the sky has darkened late in the afternoon, and you feel winter’s cold embrace all the way back to your house.

Make sure you sprinkle a handful of the amazing croutons over the soup just before serving.

This cheesy cauliflower soup recipe comes from Gary Manson, the Executive Chef on board M.V. Hamnavoe. It is easy to make, tastes delicious and fills you with a warm glow. As everyone knows, cauliflower and cheese go very well together! We’ve used Orkney Mature Cheddar here, but any mature cheddar will work just as well.

As you bake the homemade croutons in the oven, your kitchen will smell divine too!

Ingredients for the soup

• 1 cauliflower (about 1kg)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 1 garlic clove, crushed
• small handful of thyme
• 1 or 2 potatoes (about 340g), cut into chunks
• 500ml milk
• 600ml vegetable stock
• 100g mature cheddar, grated

Ingredients for the croutons

• 200g sourdough or other crusty bread, cut into bite-sized chunks
• 1 tsp dried mixed herbs
• 1 tsp garlic granules
• 25g parmesan, finely grated
• 2 tbsp olive oil

Method to make the soup

1. Cut all the florets from the cauliflower, finely chop the onion and the celery sticks, and crush the clove of garlic.
2. Heat the oil in a large, deep saucepan over a medium heat, tip in all the cauliflower florets, the onion, celery, garlic, thyme with a large pinch of salt.

3. Cover partially with a lid and cook for 15-20 mins until all the vegetables have softened.
4. Tip in the potatoes, milk and stock, season well with black pepper, and bring to a simmer for 15-20 mins, partially covered, until everything is fall-apart tender.

5. Remove from the heat and discard the thyme.
6. Blitz until smooth using a hand blender, then return to a low heat and stir in the cheese until fully melted.

7. Season and add a splash more stock or milk if it’s too thick.

Chef’s tip: The soup can be kept chilled for up to three days, or frozen for two months. It’s a great soup for travelling – just decant into a heatproof flask.

Method to make the croutons

1. This can be done whilst the soup is simmering!
2. Heat the oven to 190C/170C fan/gas 5.

3. Cut the bread into thick slices and then into cubes. Place in a bowl.
4. Sprinkle the olive oil evenly over the bread, and then tip the mixed herbs, garlic granules and parmesan into the bowl as well. Toss together using your hands.
5. Spread the croutons evenly across a large baking tray and bake for 15-17 mins until golden. Leave to cool completely on the tray.

6. Make sure you sprinkle a handful of these amazing croutons over the soup just before serving.

Chef’s tip: The croutons will keep in an airtight container for up to three days.

This Cheesy Cauliflower Soup makes plenty (enough for 5) with a little bit extra to satisfy the inevitable request for more!

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