Ingredients

Method

• 3 T butter
• 1 head cauliflower, chopped
• 2 leeks, chopped
• 2 cloves garlic, chopped
• 3 cups vegetable or chicken stock
• salt, to taste
• grated nutmeg, to taste
• 1 T lemon juice
• deep-fried sage leaves, to garnish
For the Welsh rarebit:
• 2 T butter
• 2 T flour
• 1 x 330 ml bottle beer
• 140 g Cheddar, grated
• 1 t English mustard
• sea salt and freshly ground black pepper, to taste
• r slices bread, toasted
• 2 T Worcestershire sauce

Method

Ingredients

1. Heat 1 T butter in a saucepan and add the cauliflower and leeks. Cook over a medium heat for 5 minutes. Add the garlic and stock, then cover and simmer until the cauliflower is soft. Cool slightly and blend with the remaining butter until smooth. The longer you blend, the smoother it will become.

2. Return the soup to the pan, then season with salt, nutmeg and lemon juice. Gently heat and garnish with the deep-fried sage leaves.

3. To make the Welsh rarebit, melt the butter in a medium- sized saucepan over a low heat. Whisk in the flour until incorporated, then add the beer and whisk until smooth.

4. Whisk in the cheese and mustard and season with salt. Place the toast on a baking tray and spoon over the sauce. 5 When ready to serve, preheat the grill and grill the rarebit until golden brown. Make grooves in the toast using a knife, pour over the Worcestershire sauce and serve with the soup.

Find more soup recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau