Cauliflower And Emmental Soup


• 1 bay leaf

• 1 carrot, peeled and chopped

• 1 large cauliflower, cut into small florets

• 1 leek, chopped

• 1 onion, peeled and chopped

• 1 litre vegetable stock

• 150 ml double cream

• 125g Emmental cheese

• 50g unsalted butter

• 2 tbsps. Thyme leaves + extra to garnish

• Pinch of nutmeg

• Salt & Pepper


• Melt the butter in a pan.

• Add the bay leaf, carrot, leek and onion, cover and cook for 2-3 minutes without letting them vegetables to brown.

• Add the cauliflower and cook gently for 4-5 minutes.

• Pour in the stock, cover the vessel and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the cauliflower is very tender.

• Stir in the thyme leaves.

• Purée the soup in a blender until smooth then return to the pan and bring just to the boil. Whisk in the cream and Emmental.

• Add a pinch of nutmeg, season with salt and freshly ground black pepper.

• Before serving, garnish each bowl of soup with some grated cheese, thyme and a little more freshly ground black pepper.

-Nitasha Silesh
Pic courtesy: Pixabay