INGREDIENTS
Soup:
- 1 tbsp olive oil
- 1 large onion peeled and chopped
- 1 large head of broccoli, chopped into small florets
- 1 regular head of cauliflower, chopped into small florets
- 1 litre hot vegetable or chicken stock
- 1/2 tsp garlic salt
- 90 g kale
- 100 g mature cheddar, grated
- 60 ml double (heavy) cream
- 1 tsp lemon juice
- salt and pepper to taste
Croutons:
- 1 tbsp vegetable oil
- half of a ciabatta (about 70 g)
- pinch salt and pepper
Other Toppings:
- 1 tbsp olive oil
- 1 tbsp double (heavy) cream
- pinch chilli flakes
-
10 g baby salad leaves
DIRECTIONS
Heat the olive oil in a large pan and fry the onion gently for 4-5 minutes until it starts to go translucent.
Add in the broccoli, cauliflower, stock, and garlic salt. Bring to the boil and simmer for 10 minutes. Add in the kale and simmer for a further 5 minutes.
Whilst the soup is cooking, make the croutons. Heat 1 tbsp of vegetable oil in a small frying pan over a high heat. Add the bread cubes, salt, and pepper and fry for 3-4 minutes, turning often until golden and crispy. Remove from the pan and place on kitchen paper to soak up excess oil.
Take the soup off the heat and carefully whizz using a hand blender. Put back on the heat, add in the cheese and cream and stir until the cheese has melted. Stir in the lemon juice and season with salt and pepper.
Divide between bowls and swirl in a little olive oil and cream. Sprinkle on the croutons and chilli flakes and arrange a few baby salad leaves on top.
Recipe by @kitchensanctuary
