Cheese cauliflower soup in a flask

• cauliflower↗1

  (about 1kg)

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• celery stalks↗2

  finely chopped

• garlic clove↗1

  minced

• thyme↗small handful of
• potato↗1 large

  (about 340g), diced

• milk↗500ml ml
• vegetable broth↗600ml ml
• high-quality cheddar↗100g g

  grated

• sourdough bread↗200g g

  or other crusty bread, torn into bite-sized pieces

• dried mixed herbs1 tsp tsp
• garlic granules↗1 tsp tsp
• parmesan↗25g g

  or vegetarian alternative, finely grated

• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Trim the cauliflower, discard wilted leaves, then coarsely chop the florets, stem and remaining leaves. Heat the oil in a large deep pot over medium heat, add all the cauliflower pieces, onion, celery, garlic, thyme and a generous pinch of salt, partially cover with a lid and cook for 15‑20 minutes until the vegetables become tender.

2. 2

   Add the potatoes, milk and broth, bring to a gentle boil. Season generously with black pepper, then continue to simmer over low heat for 15‑20 minutes, partially covered, until everything is very soft. Remove from heat and discard the thyme. Blend to a smooth consistency using an immersion blender, then return to low heat and add the cheese, stirring until fully melted. Season and, if needed, add more broth or milk if the soup is too thick. Store in the refrigerator for up to three days or freeze for two months. If traveling, pour into a thermally insulated flask.

3. 3

   To make the croutons, preheat the oven to 190 °C/170 °C with convection/gas 5. Spread all ingredients on a large tray and toss by hand. Season and bake for 15‑17 minutes until golden brown. Let cool completely on the tray. Store in an airtight container for up to three days. Before serving, sprinkle a handful of croutons over the soup or add them to the flask.