Cauliflower and cheese soup with crispy sage and hazelnuts

• rapeseed oil↗2 tbsp tbsp

  plus 50ml extra

• chopped onion1
• vegetable stock cube↗1
• large cauliflower head, cut
• butter beans↗400g can g
• milk↗400ml ml
• water↗800ml ml
• grated fresh nutmeg
• Dijon mustard↗2 tsp tsp
• mature cheddar↗50g g
• double cream↗100ml ml
• sage leaves↗handful
• chopped toasted hazelnuts↗

Step-by-step instructions

1. 1

   Heat the rapeseed oil in a large pan and sauté the onion until it begins to caramelize. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add grated fresh nutmeg. Cover and simmer for 20 minutes. Purée the soup with an immersion blender until smooth, adding more liquid if needed. Stir in Dijon mustard, mature cheddar and double cream. In another pan, sauté a handful of sage leaves in 50 ml oil until crispy. Spoon the soup into bowls. Garnish with sage, oil and the chopped toasted hazelnuts.