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Cooking
Creamy Cauliflower and Cheese Soup
· 4 servings
Sauté the onion and cauliflower
Melt a knob of butter in a pot and sauté the finely chopped onion for a few minutes, just until it turns glossy and translucent. Add small cauliflower florets — you can also toss in the tougher stem parts, cut into smaller pieces.
Add the seasoning and stock
Sprinkle in the curry powder and a teaspoon of salt. Stir well, cook for a minute while stirring, letting everything toast slightly. Then pour in the stock and season with pepper. Cover and simmer until tender.
Blend and stir in the cream
Once the cauliflower is soft, blend the soup smooth with an immersion blender. Add the cream and blend briefly again. The soup should be light, silky and not too thick. If your cauliflower was on the larger side and the result looks more like mash than soup, simply stir in a bit more cream or stock.
Stir in the cheese and garnish
Set aside half of the grated cheese and stir the rest into the soup. Taste and adjust with more salt and pepper if needed. Warm through gently once more and the soup is ready. Serve topped with a scoop of grated cheese and a sprinkle of nigella seeds.