Well, that was a mighty weathery weekend! Wild winds, lashing rain and a chill in the air called for big jumpers, sturdy walking boots and a hearty soup to come home to. I served this cauliflower cheese soup with homemade breadsticks, warm from the oven and stoked up the woodburner in the kitchen.
- 1tbsp olive oil
- 1 leek, finely chopped
- 2 garlic cloves, finely chopped
- 500g cauliflower, cut into florets
- 1 litre hot vegetable stock (I used Marigold Buoillon)
- 100g cheddar cheese, grated
- 2 tbsp Greek Style Natural Yoghurt
- salt and pepper
- 1 tsp wholegrain mustard
- 450g strong breadflour plus extra for dusting
- 1x 7g sachet fast action yeast
- 1tsp salt
- 100g Rachel's Greek Style natural low fat yoghurt
- 150g water
- 3 baking trays
- Olive oil for greasing
- Cling film
- Heat the olive oil in a heavy bottom saucepan
- Add the leek and garlic clove and fry until softened
- Add the cauliflower and stock and bring to the boil
- Reduce the heat and simmer for 10 minutes until the cauliflower is cooked
- Add the cheese and allow to melt
- Remove the pan from the heat and add the yoghurt, mustard salt and pepper to taste
- Allow the soup to cool slightly before transferring to a food processor and blending until smooth or blend in the pan with a hand blender
- Preheat the oven 220°C/425°F/Gas Mark 7
- Dust 3 large baking trays with flour
- Put the flour, yeast and teaspoon of salt into a large bowl
- Using a jug weigh out the yoghurt and water, and warm slightly in a microwave until just tepid or hand hot. Alternatively, warm in a heatproof bowl over a pan of boiling water
- Add enough of the yoghurt and water mixture to make a soft dough (I found I needed a little more liquid here so I just added a little more lukewarm water)
- Knead the dough well for 10 minutes on a lightly floured work surface
- Divide the dough into 36 equal portions and roll the portions into balls, then roll them out into long sausage shapes
- Place the breadsticks on the prepared baking trays and space them apart. Cover the breadsticks with oiled clingfilm making sure this is airtight. Leave in a warm place for 30 minutes or until the sticks have doubled in size
- Remove the clingfilm and bake the breadsticks for 10 -15 minutes or until golden brown
Is there anything more comforting on a winter’s day than a warm soup packed with flavour? I’ve made cauliflower cheese soup many times before but I have always added a swirl of cream as an optional extra to be stirred in by anyone who fancied it. Adding greek yoghurt during cooking instead gave a creamy boost with a sharp yoghurty edge which went down very well indeed!
Serving soup up in mugs is always a good plan on a cold day – it warms the tummy and the hands at the same time – and bread straight from the oven is always going to be a hit!
This post is dedicated to my very good friend Becky who asked me some time ago for a cauliflower cheese soup recipe -if you’d like me to dedicate a recipe to you do get in touch and I’ll see what I can do!
Shared with Meat Free Mondays at Tinned Tomatoes – do go and have a read for more fabulous vegetarian meal ideas!
and with Recipe of the Week at A Mummy Too