It hasn’t snowed yet in the southern part of Switzerland but temperatures have significantly changed. When I wake up in the morning all seems frozen and this sight is enough to enter in soup mood. Most of the time I make something with the vegetables at hand but this time I felt like making something creamier. Cauliflower and cheese are a great flavour combination so instead baking it in a gratin or mixing it with some pasta; I thought this would be a nice alternative. In the beginning I thought of only making a cheese soup but then I changed my mind and in the end, I also added the cauliflower.
Cauliflower Gruyere Soup
Recipe for 4-6
Prep time: 10 min
Cook time:20-25 min
500 g cauliflower florets
240 g potatoes
160 g Gruyere cheese
2-3 garlic cloves
1 tbsp. butter
0.9-1 l vegetable stock
Finely chop the garlic. Peel the potatoes and cut them into about 1 cm cubes. Eventually cut the florets into smaller pieces if they are very large. Coarsely grate the Gruyere cheese.
Melt the butter in a pan and add the garlic to cook on a low to medium fire for 4-5 min. Once it has softened add the potatoes and the vegetable stock, bring to a simmer and cook for about 10 min or until the potatoes you can easily insert a knife in them. Add the cauliflower florets and continue simmering for another 8-10 min.
Now you have two choices: either place everything in a food processor which will be more straightforward but the end result will be less smooth. The second alternative is to pass the soup through a strainer and set aside the liquid while you only process the solid ingredients before mixing everything back together.
Replace the soup on a low fire until it simmers again then remove it, add pepper to taste and the cheese and stir until it has melted. Serve with crusty bread and eventually top with dry roasted almonds, walnuts, chia seeds or whatever suits your taste.