We love, love, LOVE this wintery soup. The mildness of the cauliflower marries beautifully with the earthiness of the caraway seeds and the nutty creaminess of the gruyère cheese. We always find comfort while enjoying a warm bowl of this soup. Best eaten with crunchy baguettes slathered with butter.
- 2 tsp olive oil
- 1 medium brown onion diced
- 2 tsp caraway seeds (aka persian cumin)
- 750 g cauliflower cut into small florets
- 1 medium potato peeled + diced
- 750 ml chicken stock
- 1/4 cup pouring cream
- finely grated gruyère
- salt + ground black pepper, to taste
- extra caraway seeds + pepitas for garnish (optional)
- Heat olive oil in a large saucepan over medium heat. Add the onion and caraway seeds and cook for 3 minutes or until onion is soft.
- Add cauliflower, potato and stock; increase heat to high and bring to the boil. Reduce heat to medium low and simmer, covered, for 15 to 20 minutes until cauliflower is tender. Remove from heat and allow to stand for 5 minutes.
- Add pouring cream and blend with stick blender until smooth. Reheat the soup over a low heat, do not boil.
- Season with salt and ground black pepper to taste. Top with finely grated gruyère and sprinkle with caraway seeds and pepitas. Serve immediately.