Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 1 large onion (peeled and chopped)
  • 1 large head of broccoli (outer leaves discard, chopped into small florets)
  • 1 regular head of cauliflower (outer leaves discard, chopped into small florets)
  • 3 packed cups (90g) kale
  • 4 1/4 cups (1 litre) hot vegetable or chicken stock (either homemade or use 2 stock cubes with water. Use bouillon for gluten free)
  • 1/2 tsp garlic salt
  • 1 packed cup (100g) mature cheddar, grated
  • 1/4 cup (60ml) double (heavy) cream
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • 1 tbsp vegetable oil (to fry the croutons)
  • half of a ciabatta (about 70g) (cut into chunky cubes)
  • pinch of salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp double (heavy) cream
  • pinch of chilli flakes
  • 1/4 cup (about 10g) baby salad leaves

Instruction

  • Heat the olive oil in a large pan and fry the onion gently for 4-5 minutes until it starts to go translucent.
  • Add in the broccoli, cauliflower, stock and garlic salt. Bring to the boil and simmer for 10 minutes.
  • Add in the kale and simmer for a further 5 minutes.
  • Whilst the soup is cooking, make the croutons. Heat the oil in a small frying pan over a high heat.
  • Add the bread cubes, salt and pepper and fry to 3-4 minutes, turning often until golden and crispy. Remove from the pan and place on kitchen paper to soak up excess oil.
  • Take the soup off the heat and carefully whizz using a hand blender.
  • Put back on the heat, add in the cheese and cream and stir until the cheese has melted. Stir in the lemon juice and season with salt and pepper.
  • Divide between bowls and swirl in a little olive oil and cream. Sprinkle on the croutons and chilli flakes and arrange a few baby salad leaves on top.