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Vetkoek with biltong, cream cheese and preserved figs

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Cauliflower soup with blue cheese, toasted almonds

By Hannah Lewry

Serves 4–6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1 onion, diced
3 leeks, sliced
2 garlic cloves
2 T olive oil
2 cauliflower heads, chopped
Chicken or vegetable stock
½ cup cream
Flaked almonds and crumbled blue cheese, to serve

Method

Soften the diced onion, sliced leeks and garlic in olive oil for 5 minutes.

Add the heads of chopped cauliflower and enough chicken or vegetable stock to just cover the cauliflower.

Season and cook until tender, then blend with the cup of cream. Serve warm topped with toasted flaked almonds and crumbled blue cheese.

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