Cauliflower and Stilton Soup

Cauliflower and Stilton Soup Recipe

A perfect quick thing to make on a cold night
Yield: 6    Preparation Time: 15 minutes    Cooking Time: 20 minutes
This is a creamy, velvety vegetarian soup with a hit of spices.


1 large cauliflower, cut into florets
1 small onion, chopped
1 large potato, peeled and diced
250g Cropwell Bishop Organic Stilton Best Blue
3 tbsp half fat crème fraîche
2 cloves garlic, chopped
1 tbsp olive oil
1 fresh bay leaf

To serve:
1 ciabatta loaf
1 large red chili
1 tbsp extra virgin olive oil

Recipe Instructions

Cook the vegetables.
Heat the oil in a large saucepan and cook the onion and garlic for 3 -4 minutes until tender. Add 1 ½ liters cold water, the bay leaf, the potato and the cauliflower. Bring this to the boil and then turning down the heat, simmer for 15 – 20 minutes until the vegetables are tender.

Puree the soup.
Remove the bay leaf and puree the soup until it is smooth. Return it to the saucepan and add the crème fraiche and the Stilton cheese. Heat and stir until the cheese has melted and season with ground black pepper.

Make the toast.
Cut the ciabatta into thin slices and grill until golden. Cut the chili in half and rub the flesh all over the bread. Drizzle with a little olive oil and serve with the soup.