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Roquefort and Cauliflower Soup    Veg  HT  SP  30mins

Serves 4-6    Hot  Vegetarian  Vegetables  Soups  Starters  Eggless


25g/1oz Butter

A little Olive Oil
1 Onion, chopped

1 Large Potato, diced
1 Medium Cauliflower, chopped

1.2L/40fl.oz. Vegetable Stock or Water

Salt and Black Pepper
225g/8oz  Roquefort Cheese, crumbled



1. Heat the butter  and olive oil in a large saucepan , add the onions and sauté gently for about 5 minutes until soft and golden.

2. Add the potato, cauliflower, stock, salt and pepper, bring to the boil stirring, then reduce the heat, partially cover and simmer for 10-15 minutes.

3.  Allow to cool a little then transfer to a blender or  food processor and process until smooth.

4. Return to the saucepan and reheat adding a little more stock if necessary.

5. Once very hot, remove from the heat, immediately add the the Roquefort and stir until the cheese has melted. Serve immediately.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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