Warm up with this creamy cauliflower soup, made with a hint of Banhoek Chilli Oil for a subtle kick. Tender cauliflower florets blend perfectly with nutmeg, a touch of crème fraîche, and mature cheddar, creating a rich, comforting bowl of flavour for those cold weather days.
SERVES 4
TIME: 15 MINS PREP
25 MINS COOKING
INGREDIENTS:
1 head of cauliflower (approx. 700 grams), cut into florets
1 onion, finely diced
2 garlic cloves, thinly sliced
Banhoek Chilli Oil as needed
600-700 ml chicken or vegetable stock
2 tablespoon crème fraîche or 100 ml cream
1 bay leaf
Large pinch of nutmeg
1/4 cup pickled jalapeños, plus extra for garnish
1 cup grated mature cheddar cheese (85 grams)
2 slices of bread, crusts removed and torn into small chunks
Salt and pepper, to taste
METHOD
Drizzle 1 head of cauliflower (700 grams) with a little Banhoek Chilli Oil and roast until tender, about 15 minutes.
While the cauliflower roasts, prep your ingredients. Peel and thinly slice 1 onion and 2 garlic cloves. Remove the crusts from 2 slices of bread and tear them into pea-sized pieces with your fingertips, resembling chunky breadcrumbs.
In a Dutch oven or large pot, heat 1 teaspoon Banhoek Chilli Oil over medium heat. Add the onion and garlic, cover, and cook on low to medium heat until softened but not browned. Add the roasted cauliflower to the pot, followed by 600 ml of stock (add more later for desired consistency), 1 tablespoon crème fraîche or 100 ml cream, 1 bay leaf, and a large pinch of nutmeg. Simmer gently for 5-10 minutes, until the cauliflower is fully softened.
For the cheese crisp, preheat an air fryer to 170°C (or oven to 190°C). Toss the bread pieces in a little Banhoek Chilli Oil and arrange on a parchment-lined metal baking tray. Dot about half the pickled jalapenos around the bread, reserving the rest for garnish, then top with a layer of 1 cup grated cheddar (85 grams), ensuring the cheese overlaps slightly. Air fry for 8-10 minutes or bake for 8-12 minutes or until the cheese is lacy, golden and crisp. Let cool, then break into shards.
Remove the bay leaf from the soup, blend until smooth with a stick blender, and season with salt and pepper. Adjust the consistency with the remaining stock as desired.
Ladle the soup into bowls, drizzle with Banhoek Chilli Oil, garnish with extra pickled jalapeños, and finish with cheese crisp shards for a crunchy, cheesy topping. Enjoy with family and friends.
