Cauliflower cheese soup with mustard seed and cheddar scones
- January 2016
- Serves 4-6
- Hands-on time 1 hour, simmering time 30-40 min, oven time 10-12 min
Debbie Major packs all the flavour of a cauliflower cheese into a warming soup. Paired with mustard seed and cheddar scones and you’ve got a winning winter recipe.
For another cheesy cauliflower soup, click here.
- Vegetarian recipes
Soup (for 6): 693kcals, 44.1g fat (24.6g saturated), 21.5g protein, 49.4g carbs (11.6g sugars), 2g salt, 6.3g fibre
Per scone: 225kcals, 10.9g fat (6.1g saturated), 8.8g protein, 22.4g carbs (0.8g sugars), 1.2g salt, 1.1g fibre
- 45g butter
- 1 large onion, chopped
- 45g plain flour
- 750ml vegetable stock
- 2 medium cauliflowers (about 900g florets), roughly chopped (core and leaves discarded)
- 300ml whole or Jersey milk
- 150ml double or single cream
- 3-4 tbsp English mustard, to taste
- 150g mature cheddar, finely grated
For the garnishes
- 1 medium cauliflower (about 450g florets)
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
- 50ml double cream
- 2 tbsp milk
- 50g mature cheddar, finely grated
- 1 tbsp finely chopped fresh chives
For the scones
- 25g unsalted butter, plus extra for greasing and to serve
- 225g self-raising flour, plus extra for dusting
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp English mustard powder
- ¼ tsp cayenne pepper
- 1 tbsp yellow mustard seeds
- 125g mature cheddar, finely grated
- 1 medium free-range egg
- 2 tbsp soured cream
- About 90ml whole or Jersey milk, plus extra for brushing
- For the soup, melt the 45g butter in a large, lidded pan, add the onion and season lightly. Cover and cook over a low heat for 10 minutes until soft. Uncover and stir in the flour. Cook gently for 1 minute, then gradually stir in the stock, turn up the heat and bring to the boil.
- Add the chopped cauliflowers to the pan, cover and simmer for 30-40 minutes until very tender.
- Meanwhile, make the scones. Heat the oven to 220°C/200°C fan/gas 7. Lightly grease a large baking sheet with butter. Sift the flour, baking powder, salt, mustard powder and cayenne into a food processor. Add the butter and process together into fine crumbs.
- Tip into a large mixing bowl and stir in the mustard seeds and 100g of the grated cheese. Crack the egg into a measuring jug, add the soured cream and make up to 150ml with milk. Beat together well. Add it to the bowl and mix together very lightly using a dinner knife to make a soft dough (you may need a drop more milk). Take care not to over mix or your scones will be tough.
- Turn the dough out onto a lightly floured surface and knead lightly until just smooth. Lightly roll out the dough to 1-2cm thick. Cut out 7cm rounds using a plain cutter, gently re-kneading and rolling the trimmings to give 8 scones. Put the scones, spaced well apart, on the baking sheet and brush the tops with milk. Sprinkle with the rest of the cheese, then bake for 10-12 minutes until puffed up and golden.
- While the scones and soup are cooking, prepare the garnishes. Break the cauliflower into tiny florets. Heat the olive oil in a large, lidded pan, add the florets and fry over a medium heat until covered in golden spots. Add 2 tbsp cold water, cover and steam for 3 minutes or until just tender. Season with salt, cover and keep warm. Mix together the mustard, cream and milk, then season to taste with a little salt. Chill until needed.
- When the soup is ready, remove the pan from the heat and leave to cool slightly, then liquidise, in batches if necessary, until smooth (see Know-how). Return to the pan, stir in the milk, cream and mustard (from the soup ingredients list), then bring back to a simmer. Turn off the heat, add the 150g grated cheese and stir until melted. Stir in half of the tiny florets and season to taste.
- Ladle the soup into warmed bowls and garnish with the remaining cauliflower florets, a drizzle of the mustard cream, the 50g grated cheese and some chopped chives. Serve with the warm buttered scones.
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