Roasted paprika cauliflower soup with smoked cheese croutons

This is a soup with a real difference, chunky, rustic and amazingly delicious. The croutons add the final touch, together with sprigs of fresh dill. Chevington sliced smoked cheddar works well with smoked paprika, so try with other combinations as well — for example on top of roast potatoes, lasagne, as a gratin over leeks, or even as a final layer over a fish pie.

Serves six Preparation 30 minutes Cooking 1 ½ hours

INGREDIENTS

2 large cauliflower heads, trimmed and broken into florets

1 tbsp smoked paprika

1 tsp turmeric

2 tsp sumac

1 tsp cumin

Salt and freshly ground black pepper

2 tbsp olive oil

1 tbsp vegetable oil

2 onions, peeled and sliced

3 cloves garlic, peeled and finely chopped 3 litres vegetable stock

For the croutons:

2 slices Chevington sliced smoked cheddar 2 slices bread

3 tbsp fresh dill

METHOD

Cauliflower cheese becomes a souperhero Preheat oven to 180°C.

Arrange the cauliflower florets on a baking tray lined with baking parchment paper.

Mix the spices, salt and freshly ground black pepper with olive oil. Coat the cauliflower florets with this mixture and bake for one hour.

Meanwhile, heat the vegetable oil in a deep saucepan.

Add the onions and garlic. Cook for three minutes until just tender.

When the cauliflower is cooked, add it to the saucepan. Add the stock, bring to the boil and simmer for 10 minutes.

Transfer to a liquidiser or use a hand blender to purée.

Return the soup to the saucepan and season. For the croutons, place one slice of the smoked cheddar on a slice of bread.

Bake in the oven for 10 minutes. Slice into strips or cubes.

Ladle the soup into individual bowls and serve topped with smoked cheese croutons and sprigs of fresh dill.