Roast the cauliflower, apple and onion together until golden, then blend with vegetable stock and stir in sharp cheddar. The Granny Smith apple brings a little tartness to this creamy soup. Keep a few roasted florets or a little cheddar for the top.
Recipe by Stuart O’Keeffe.
Serves 4
Ingredients
- 1 large cauliflower, cut into small florets (about 2 pounds)
- 1 Granny Smith apple, cored and cut into wedges
- 1 yellow onion, cut into wedges
- 3 tablespoons butter, melted
- 4 cups vegetable stock, divided
- 6 ounces sharp cheddar, grated
- Salt and pepper
Method
- Heat the oven to 425°F. Toss the cauliflower florets, apple wedges and onion wedges with the melted butter, salt and pepper. Spread them out on a large baking tray.
- Roast for 40 minutes, turning halfway through, until golden and tender. If you would like a cauliflower garnish, set a few roasted pieces aside.
- Transfer the roasted cauliflower, apple and onion to a pot and add 3 cups of the vegetable stock. Simmer for 5 minutes, then blend until smooth with a stick blender. Add more of the remaining stock if you prefer a thinner soup.
- Take the pot off the heat and stir in the grated cheddar until melted, keeping a little aside for the top if you like. Taste and adjust the seasoning, then serve with any reserved roasted cauliflower or cheddar.