Cauliflower and Blue Cheese Soup w Smoked Kelp

Cauliflower and Blue Cheese Soup w Smoked Kelp

It’s super easy to make. I’ve jotted down the recipe below but preface it by saying, l rarely measure anything nor do l ever make anything the same way twice, so choose your own adventure here!


Serves 4 - 6

2 x large cauliflowers
1 - 1.5L vegetable stock
1 x brown onion (finely chopped)
2 x cloves garlic (finely chopped)
1/2 teaspoon chipotle powder
1/2 - 1 x tablespoon blue cheese
1/2-1 teaspoons Southern Seagreens Smoked Kelp - Umami Wonder Dust (plus more to garnish)
Pinch of cracked pepper
Extra virgin olive oil to garnish

*Optional - a few drops of truffle oil

1. Wash cauliflower, break into florets and place into a big pot along with chopped onion, garlic and stock (the less stock the thicker the soup will be).

2. Put on lid and bring to the boil.

3. Turn down heat and reduce to a gentle simmer.

4. Add Chipotle, Smoked Umami, cracked pepper and truffle oil. Stir through and continue simmering until cauliflower is super soft and is breaking apart.

5. Take off heat and stir through blue cheese.

6. Blend with stick blender until smooth (l prefer a stick blender to a food processor for this, but use whichever floats your boat).

7. Once smooth and creamy, leave to integrate flavours (l sometimes pop back on stove on super low heat for another 30 mins or so). Then you’re done!

To serve, garnish with a drizzle of delicious local extra virgin olive oil and a sprinkling of Umami Powder.


This recipe comes courtesy of our good friend Kim Kidger who happens to make beautiful skincare products here on the Peninsula @pollysfarm She's also good at styling food and taking pics! Thanks Kim!

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