Roasted Cauliflower and Blue Cheese Soup

At the time of healthy eating resolutions, the move from festive decadence to puritanical fayre can be assisted greatly by this deliciously hearty Roasted Cauliflower and Blue Cheese Soup. It may not look like particularly beautiful, but I'd happily serve this up at any dinner party! 

This is easy to make, savoury and filling and it has a wonderfully nutty and rich flavour. I defy anyone to identify this as a 'healthy' dish due to its rich flavours, however it is full of nutrients and remarkably low in calories for its luscious taste and velvety texture. The key to the success of the dish is using a stick blender and blending for about 5 minutes until it has broken down into a really smooth, silky paste, adding the stock during this process slowly to get the consistency you really like. 

Don't be tempted to leave out the sesame oil to save on syns here - this is a tiny amount used here, but it really makes the difference. Adding this just before serving means you get the maximum amount of flavour and the warmth of the soup means that fragrance of the oil hits your senses before you take the first bite - totally worth just 1 syn! You can see in the image below what a tiny amount you can use to get the effect - the oil is the darker spots.

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange. 

Roasted Cauliflower and Blue Cheese Soup 

Serves 3 - 1 syn and 1/3 of your HEA allowance per portion (or 3 syns if not using HEA allowance) 

1 large head of cauliflower

Spray oil

1 tin of chickpeas, drained

1 pint of vegetable stock (I used 3 tsp vegetable boullion in hot water)

35g Danish Blue cheese (or any blue cheese you have available)

Salt

Pepper

1 1/2 tsp Sesame Oil (3 syns total)

Spray an oven-proof tray with spray oil and pre-heat the oven to 180 degrees fan / 200 degrees electric / Gas Mark 6.

Split the head of cauliflower into equally sized florets / chunks - include any extra stalk you have in slightly smaller pieces. Spread onto the tray and spray liberally with the spray oil. 

Put the cauliflower into the oven and roast for 20 - 25 minutes  - until it is browned and slightly softened when pressed with a fork. 

Tip the pieces into a large bowl, add the drained chickpeas and a splash of the stock. 

Using a stick blender, blend until all the ingredients are broken down - adding small splashes of stock if needed to aid this -being careful not to add too much at a time, as the amount you'll need will change depending on the age and state of the cauliflower used. 

Once you have a paste forming, break the cheese into the mixture in chunks and continue to blend, stirring as you blend. 

Check the texture after you have blended for some time and check that it is silky smooth and continue to add the stock in small measures until you reach a consistency you like. Be aware you may well not use the whole pint so don't feel you have to add it all if you don't feel you need it! 

Pour the mixture into a pan and gently heat until warmed through - but try to avoid boiling as this can encourage it to separate a little. 

Ladle into bowls and sprinkle over the chopped chives, before gently drizzling the sesame oil over the top - you really only need a very scant few drops to give it that lovely nutty flavour and aroma!