Cauliflower cheese soup with crispy sage & hazelnuts SERVES 4-6 PREP 10 mins COOK 30 mins EASY V ❄ without toppings
Heat 2 tbsp rapeseed oil in a large pan and cook 1 chopped onion until starting to caramelise. Add 1 vegetable stock cube, 1 large chopped head of cauliflower and a drained 400g can butter beans. Stir, then pour in 400ml milk and 800ml water. Season and add a grating fresh nutmeg. Cover and
simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add 2 tsp Dijon mustard, 50g extra mature cheddar and 100ml double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts. GOOD TO KNOW fibre • 1 of 5-a-day PER SERVING 370 kcals • fat 30g • saturates 11g • carbs 13g • sugars 7g • fibre 4g • protein 10g • salt 0.9g
4 ideas for
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simple soups
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Warm up with a meal in a bowl, perfect for a cold winter’s evening
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recipes CASSIE BEST photograph EMMA BOYNS
Curried sweetcorn soup SERVES 4 PREP 15 mins COOK 40 mins EASY V ❄ without toppings
Heat 2 tbsp rapeseed oil in a large pan. Add 1 large finely chopped onion and cook for 8-10 mins until soft. Add 2 crushed garlic cloves, 1 chopped red green chilli, 1 peeled, finely chopped carrot and 1 finely chopped celery stick. Cook for 2 mins, then add 11/2 tsp ground turmeric, 11/2 tbsp mild or medium curry paste, 1 chicken or vegetable stock cube and 50g red lentils. After 30 secs, pour in 400ml coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add 250g frozen sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices. GOOD TO KNOW 2 of 5-a-day PER SERVING 393 kcals • fat 28g • saturates 16g • carbs 22g • sugars 9g • fibre 5g • protein 11g • salt 1g
38 BBC Good Food Middle East February 2019
Spicy & comforti ng
