Prep: 10 mins || Cook: 25 mins || Serves: 4
INGREDIENTS
20g butter
2 tbsp olive oil
1 brown onion, coarsely chopped
1 garlic clove, crushed
1 medium cauliflower, coarsely chopped
4 cups (1L) salt-reduced vegetable or chicken stock
1 cup (120g) coarsely grated smoked cheddar
1/2 cup (125ml) pouring (pure) cream or thickened cream
1 cup small cauliflower florets, extra
1/2 cup basil sprigs
Smoked almond pesto
60g pkt Coles Australian Baby Rocket
1/2 cup basil leaves
1/4 cup (20g) finely grated parmesan
1/3 cup (55g) smoked almonds, chopped
1 garlic clove, crushed
1/3 cup (80ml) avocado oil or olive oil
METHOD
Heat the butter and half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the cauliflower and stock. Increase heat to high and bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until the cauliflower is very tender. Remove from heat. Set aside to cool slightly.
To make the smoked almond pesto, place rocket, basil, parmesan, almond and garlic in a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season.
Use a stick blender to carefully blend the cauliflower mixture in pan until very smooth. Add cheddar and cream Stir until. the cheddar melts. Place over low heat. Cook for 1-2 mins or until heated through. Season.
Heat the remaining oil in a frying pan over high heat. Add the extra cauliflower and cook for 2-3 mins each side or until golden brown.
Divide soup among serving bowls. Drizzle with the pesto. Top with fried cauliflower. Sprinkle with the basil.