Cauliflower cream cheese soup with sweet roast onions

Name: Cauliflower cream cheese soup with sweet roast onions
Prep time: 1 h
Total time: 1 h
Yield: Serves 8
Ingredients: 2 cloves garlic, peeled and roughly chopped; 1 onion, chopped; 1 large cauliflower, broken into small florets (you need about 800g/1 lb 12 oz florets); 1 bay leaf; 500 ml/17 fl oz/2 cups milk; 1 baking potato, peeled and chopped; 300 g/10½ oz cream cheese; 750 ml/26 fl oz/3 cups vegetable stock; 50 g/2 oz butter; flaked sea salt and freshly ground black pepper; 1 tsp English mustard; 1 tbsp nigella seeds, to serve; flaked sea salt and freshly ground black pepper; 3 tbsp olive oil, plus extra for serving; 4 large onions, peeled and each cut into 8; handful thyme sprigs

Preparation info

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

This is a contender for my favourite recipe in the book – just looking at it makes me want to polish off the whole bowl. It’s mellow and cheesy and so lovely eaten on its own, but the meltingly soft, sticky, sweet roast onions piled in the middle really make it something super special. It’s very difficult to stop at just one bowl, which is why I’ve made the recipe big enough for eight portions.

Ingredients

Gluten-free
Soup
Vegetarian

Ingredients

Method