Roasted cauliflower and stilton soup

Roasted cauliflower and stilton soup

The combination of nutty cauliflower and tangy stilton makes this a wonderful Christmas soup recipe, as a starter or warming lunch.  It’s a great way of using up leftover cheese too!

Roasted cauliflower and stilton soup

  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min, oven time 35 min

The combination of nutty cauliflower and tangy stilton makes this a wonderful Christmas soup recipe, as a starter or warming lunch.  It’s a great way of using up leftover cheese too!

Nutrition: per serving

Calories
349kcals
Fat
10.9g (4.5g saturated)
Protein
16g
Carbohydrates
42.6g (11.1g sugars)
Fibre
8.3g
Salt
0.4g

For 6

Ingredients

  • 1 large cauliflower, broken into small florets
  • 3 large onions, cut into wedges
  • Olive oil for roasting
  • 1 garlic bulb
  • 1 litre good vegetable stock
  • 
900g maris piper potatoes, cut into equal chunks
  • 
2 bay leaves
  • 
100g stilton, plus extra to serve
  • Handful fresh parsley, chopped
  • 
Crusty bread to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower and onion wedges in a roasting tin. Drizzle over olive oil, toss to coat and season with salt and pepper. Loosely wrap the garlic bulb in foil, put in the tin with the veg and roast for 35 minutes, tossing to coat halfway through.
  2. Meanwhile, put the stock in a pan with 1 litre water, bring to the boil, add the potatoes and bay leaves, then cook for 15-20 minutes until tender.
  3. Unwrap the roasted garlic, halve horizontally, then squeeze the flesh from the cloves into the stock/potatoes. Add the onions and most of the cauliflower.
  4. Remove the bay leaves, then pour the soup into a blender and whizz until smooth (or use a stick blender). Pour the soup back into the pan, crumble in the stilton and stir until melted. Taste and season with salt (you probably won’t need any if you’ve used a stock cube) and pepper, then serve scattered with the parsley, extra stilton and reserved cauliflower, with crusty bread.

Nutrition

For 6

Nutrition: per serving
Calories
349kcals
Fat
10.9g (4.5g saturated)
Protein
16g
Carbohydrates
42.6g (11.1g sugars)
Fibre
8.3g
Salt
0.4g

delicious. tips

  1. Make the soup up to 48 hours ahead and keep covered and chilled.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegetarian soup recipes

Cauliflower soup with cheese croutons

Cauliflower and cheese are a fabulous pairing. There’s a double...

Save recipe icon Save recipe icon Save recipe

Cauliflower recipes

Cauliflower cheese soup with mustard seed and cheddar scones

Debbie Major packs all the flavour of a cauliflower cheese...

Save recipe icon Save recipe icon Save recipe

Christmas soup recipes

Cauliflower cheese soup

Cauliflower cheese is the basis for this tasty soup recipe.

Save recipe icon Save recipe icon Save recipe

Cauliflower recipes

Individual stilton cauliflower cheeses

These individual cauliflower cheeses topped with crunchy, golden breadcrumbs are...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.