I’ve said it once before and I will definitely say it again: soup season is every season, period. Soups are just so comforting and delicious and I have just another great soup recipe for you. You guys have been loving my previous soup recipes and trust me when I say this one is just as good, if not even better. It’s my roasted cauliflower soup with toasty grilled cheese. Also, did I say this soup is great in packing in your vegetables, especially when serving to kids?

There are 2 main components to this dish: The soup and the grilled cheese (duh!)

1. The Soup: yes, the star vegetable is going to be cauliflower but there are also potato, onion/shallots and leek in this soup. Potato adds creaminess while the shallots and leek add flavour and sweetness. This soup is also great for kids who are picky with their veggies – they won’t be able to taste it.
2. Grilled Cheese: you can use whatever cheese you have on hand. I used mozzarella for the stretch and parmesan for the flavour.

Ingredients

Soup:

1 cauliflower, chopped into florets
1 potato, diced
1 leek, thinly chopped
3-4 shallots, halved
1 garlic bulb
2 sprigs rosemary
4 cups veggie or chicken stock
1 cup heavy cream
1/2 lemon, juice

Grilled Cheese:

Bread, sliced (I used pane di casa)
Mozzarella
Parmesan
Butter

Method

1. Preheat oven to 180C/350F.
2. Chop off the top of your garlic bulb to expose the cloves. Place your cauliflower, shallots, garlic, rosemary onto a large baking sheet, in a single layer so the veggies roast evenly. Drizzle generously with olive oil and season with salt and pepper. Bake for 45min-1hr or until the veggies are soft and golden. Reserve some roasted cauliflower for garnish.
3. In a pot on medium-high heat, melt a knob of butter. Add in the leeks and sweat it until translucent.
4. Add in the diced potatoes, roasted veggies and stock. Bring to a simmer and cook until the potatoes are cooked.
5. Squeeze in the roasted garlic and blend the soup until smooth (you can either use a stick blender or a standing blender to do this).
6. Return soup back into the pot and add in the cream and lemon juice. You can add more water here if you prefer a thinner soup consistency. Season to taste. Garnish with reserved cauliflower and serve with grilled cheese.