Cauliflower & Blue Cheese Soup

Recipe & Image by Kimberley Kidger from Polly’s Farm

With Southern Seagreens Smoked Kelp (Umami Wonder Dust)

It’s super easy to make. I’ve jotted down the recipe below but preface it by saying, l rarely measure anything nor do l ever make anything the same way twice, so choose your own adventure here!

INGREDIENTS

2 large cauliflowers

1 litre vegetable stock

1 brown onion (finely chopped)

2-3 cloves garlic (finely chopped)

1/2 teaspoon chipotle powder

1 teaspoon Vegeta powder (you can replace with a sprinkle of Asafoetida (Hing) if you have it on hand)

1 - 2 tablespoon blue cheese (add to taste)

0.5-1 teaspoons Southern Seagreens Smoked Umami - Wonder Dust (plus more to garnish)

Pinch of cracked pepper

Extra virgin olive oil to garnish

*Optional - a few drops of truffle oil

METHOD

1. Wash cauliflower, break into florets and place into a big pot along with chopped onion, garlic and stock (the less stock the thicker the soup will be).

2. Put on lid and bring to the boil.

3. Turn down heat and reduce to a gentle simmer.

4. Add Chipotle, Smoked Umami, Vegeta and cracked pepper. Stir through and continue simmering until cauliflower is super soft and is breaking apart.

5. Take off heat and stir through blue cheese and truffle oil (optional).

6. Blend with stick blender until smooth (l prefer a stick blender to a food processor for this, but use whichever floats your boat).

7. Once smooth and creamy, leave to integrate flavours (l sometimes pop back on stove on super low heat for another 30 mins or so). Then you’re done!

To serve, garnish with a drizzle of delicious local extra virgin olive oil and a sprinkling of Umami Powder.

Serves 4 - 6