Ingredients:
Serves 4
1 whole garlic bulb
2 tbsp of olive oil, plus extra for garnish
1 leek, chopped
1 stick of celery, chopped
1 whole cauliflower, roughly broken
1 pint of veg stock dissolved
100g Stilton
4 slices of sourdough or any bread you have (the ends work well)
Salt and pepper
Method:
- Cut the top off of the garlic bulb, place in some tinfoil, drizzle with oil and scrunch up the tinfoil to
make a parcel and pop in oven for 30 mins at 375° F, 180c or gas mark 5. - Meanwhile, in a deep pan heat the olive oil and add the leek and celery until soft.
- Add the broken up cauliflower florets to the pan, pour in the veg stock, pop the lid, bring to the boil then simmer for roughly 30 mins.
- Add the Stilton to the slices of bread and pop under a high grill until all melted and golden brown.
- Once all the veg is soft and cooked through, squeeze out all the garlic cloves into the soup and
blitz with a handheld mixer or blender until you have a smooth soup, season to taste. Top with the
Stilton croutons, drizzle olive oil around and add extra Stilton as desired.
