- 299 calories*
- 16g carbohydrates*
- 20g fat*
- 17g protein*
Hands up who has been left with a
complete mish-mash of cheese in their fridge after Christmas and New Year
celebrations. Besides our usual blocks of every day cheese, we ended up with an
oozing quarter of camembert, a tired chunk of appenzeller (from a fondue) and
three separate remains of parmesan, all more rind than cheese.
way to use up random slivers of cheese that tend to stink out the fridge for
weeks until someone has an attack of the late-night munchies. The often
overlooked cauliflower, with its mild taste, has an ability to blend seamlessly
with a whole host of flavours – from curries to tempura and most varieties of
cheese. Pureed, it can be a useful enhancer to lots of ‘healthy’ dishes as it can
make things taste creamy and – somehow – richer without the fat content. Just right for a virtuous start to the year (plus I’ve linked up with Ren Behan’s Simple and in Season and also No Croutons Required hosted by Lisa’s Kitchen this month).
this soup. Not just to keep its sulphurous tendencies under wraps (until the
oven door is opened), but to give it a sweeter, nuttier flavour as opposed to
merely boiling it. With regards to the cheese, use whatever you have – blue,
soft…and the rinds of hard cheese such as parmesan and gruyere. This might
sound odd, but throw these in when you simmer the soup and they will
soften and release a lovely, deep cheesy flavour.
of the nutritional content of this recipe, I inputted 300g of mature cheddar on the My Fitness Pal website. Obviously
calories etc per serving will vary with the type and amounts of cheese used.
use 1 tsp of coconut oil for each cooking method)
Powder dissolved in 1.5 litres of hot water
- Warm up the oil in a large
roasting pan. To prepare the cauliflower, cut off the leaves and discard. Slice
the florets and central stem into small chunks of roughly equal size and throw
into the roasting pan, stirring briefly to lightly cover them with oil.
- Cut one of the lemons in half and
then again into several rounds. Poke out any pips and incorporate with the
cauliflower. Roast for 30-40 minutes depending on the size of the cauliflower
pieces and power of your oven – the florets should be soft (but not collapsing)
and starting to brown.
- Slice the onions into quarters or
eighths depending on their size; then after the cauliflower has had a 15 minute
head start, pop them into roast.
- Drizzle (or spoon) a bit of oil
into a large saucepan and once the oven cooking time is up, tip in the
cauliflower and onions along with some crushed or finely sliced garlic.
- Fry for about 5 minutes and then
pour in the stock. Bring everything to the boil and let the soup simmer for
about 15 minutes. Add the rinds of cheese if you have any to use up.
- Before blending the soup, pour in
the juice of the remaining 1 ½ lemons. Add a grating of nutmeg, a few twists of
black pepper and the cheese, stirring to encourage it to melt. Scoop out any
lumps of cheese rind.
- Whizz the soup to a smooth puree.
You may need to add more water if it is too thick; if so return the soup to the
heat after blending and gently cook again for a few minutes, stirring in
boiling water to ensure that everything is integrated. Check for salt and lemon
juice before serving.
make a lovely addition to this soup and like the cauliflower, complement most