Cauliflower and Crozier Blue Cheese soup

Cauliflower and Crozier Blue cheese soup

Still in season, although nearly at its end, cauliflower makes a surprisingly chunky soup, although the potato is required to bind the mix together properly. Crozier Blue cheese comes from the Cooleeney Cheese-makers and is a delicious sheep's blue cheese. Use it in the soup when you have had the best of it, and there is a little left that has gone past its best!


1 medium cauliflower, divided into small florets

2 medium leeks, diced

1 medium potato, peeled and chopped

2 cloves of garlic, chopped

1 large sprig of thyme

1 litre vegetable stock, or water if you don’t have time to make stock (unless they are really good quality, vegetable stock cubes just add too much salt to the soup, as the cheese is quite salty as well.

125g Crozier Blue cheese, roughly chopped


Put the cauliflower, leeks and potato into a pan and add the stock and seasoning.

Bring to the boil, then reduce the heat.

Cover and simmer gently for about 15 minutes or until tender.
Transfer  the soup to a food processor or blender and blend til roughly mixed, but still leaving some chunky texture in the soup.

Re-heat the soup gently until boiling, then remove from the heat.

Add the cheese and stir lightly. Ladle into bowls and serve immedia