Cauliflower & blue cheese soup
20g butter, chopped
1 large brown onion, halved, finely chopped
1 tablespoon mustard powder
500g cauliflower, cut into florets
3 cups vegetable stock
2 cups water
60g mild blue vein cheese, chopped
½ cup light thickened cream
Chopped fresh chives, to garnish
Toasted sourdough bread, to serve
1. Heat oil and butter in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes
2. Add mustard powder and cook, stirring, for 30 seconds. Stir in cauliflower. Add stock and water and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes or until cauliflower is tender. Remove from heat. Set aside for 10 minutes to cool slightly.
3. Blend soup, in batches, until smooth. Place soup in a clean saucepan. Add cheese and stir over low heat until hot and cheese melts. Taste and season with salt and ground white pepper.
4. Ladle soup among serving bowls. Sprinkle with chives.
Note: This soup is something I fell in love with when pregnant. It wasn't a craving (all I ever craved in any of my pregnancies was frozen things), but it was something that 'hit the spot'. It is full of flavour, rich and creamy. What more could you want in food? lol