Roasted Cauliflower Soup


500g cauliflower
1 tablespoon ground cumin
Olive oil
Salt and pepper
3 leeks
3 cloves garlic, crushed
5 anchovies (optional)
1 litre chicken stock
Juice of 2 lemons
Finely grated rind of 1 lemon
500ml fresh cream
Blue cheese cream:
200g crème fraiche
100g blue cheese


  1. Preheat the oven to 220°C.
  2. Break the cauliflower up into small florets and place on a baking tray.
  3. Drizzle the cauliflower with a little olive oil and then sprinkle generously with cumin powder and a taste of salt and cracked black pepper.
  4. Place in the oven and roast for 15 minutes until the edges are slightly blackened.
  5. Meanwhile heat a little olive oil in a large saucepan and fry the leeks and garlic until soft.
  6. Add the anchovies and mash them into the leeks to form a paste.
  7. Pour in the chicken stock, lemon juice and lemon rind and bring to the boil.
  8. Add the roasted cauliflower and continue boiling the soup until the cauliflower is very soft.
  9. Remove from the heat and blend the soup with a stick blender until smooth and creamy.
  10. Return to the heat and add the cream.
  11. To make the blue cheese cream, place both ingredients into a bowl and smash them together to make a smooth paste.
  12. Serve the boiling soup in warm bowls with either a good dollop of blue cheese cream or a drizzle of truffle oil (if you feel the need to blow the budget!)