Cauliflower & Caraway Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium cauliflower
• 1 medium onion
• 1 small onion
• 1 celery heart
• 4 medium carrots
• 1 garlic clove (crushed or finely chopped)
• 2 -4 ounces cheddar cheese (to taste)
• parmesan cheese (to taste)
• 1/4 teaspoon caraway seed
• 1/2 teaspoon paprika
• salt & pepper
• 1 ounce unsalted butter
• 1 tablespoon olive oil

Recipe

• 1 chop the small onion and 2 of the carrots into ½ cm cubes. slice 3 small celery sticks. break a ¼ of the cauliflower into small florets (~1cm) retain any stalks.
• 2 melt ½ a tbsp of butter and the same quantity of olive oil in a pan, then gently fry the above and ½ the crushed garlic until lightly browned then reserve until later. remove the celery leaves, chop and set aside.
• 3 roughly chop the remaining cauliflower, onion and carrots and add to a large pan. add the garlic, seasoning, paprika, cheddar, caraway seeds and a little parmesan; cover with water and simmer until soft.
• 4 remove from the heat and blend until soft, return to the pan and simmer. add the fried vegetables and adjust seasoning to taste.
• 5 serve into bowls, sprinkling with a little paprika and the chopped celery leaves.
• 6 tip: freshly baked (and buttered) cheese and onion rolls make an ideal accompaniment.