Creamy cauliflower soup with delicious cheesy pesto toasties
INGREDIENTS
20g butter
1 tablespoon olive oil
1 large onion, chopped
2 teaspoon finely grated fresh ginger
2 garlic cloves, peeled
300g brushed potato, peeled, coarsely chopped
1.1kg cauliflower, coarsely chopped
5 cups vegetable or chicken stock
2/3 cup pouring cream Fresh sprig basil, to serve
Pesto Toasties
8 slices white sourdough bread 1/3 cup pesto
1 cup pizza cheese
METHOD Step 1
Heat butter and oil in a large heavy-based saucepan over medium heat. Add onion and ginger, and cook, stirring, for two minutes or until the onion softens slightly. Add garlic and cook until aromatic. Add the potato and cook, stirring, for three to four minutes or until the potato starts to soften. Add the cauliflower and stir to coat. Add the stock and bring to boil. Reduce heat to medium-low and simmer, partially covered, until potato and cauliflower are tender. Remove from heat.
Step 2
Meanwhile, to make the toasties, preheat a sandwich press. Spread each slice of bread with 1/2 tablespoon of pesto. Divide the cheese among half the bread slices. Top with the remaining slices of bread, pesto side-down. Place the sandwiches in the press. Cook until golden and the cheese has melted. Cut in half or into fingers.
Step 3
Puree soup until smooth, then stir in the cream and season. Serve topped with the basil and the pesto toasties.