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Food & Drink James Martin's cauliflower soup recipe with parmesan twists – a proper winter warmer

22:35  30 november  2020
22:35  30 november  2020 Source:   realhomes.com

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Cauliflower soup is the soup of the moment, and now James Martin has shared his recipe on This Morning too, proving (from Holly and Phil's reactions) just how delicious it is, and also, just how simple it is to make!

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After all, this beautiful floral looking vegetable is so versatile and really packs a punch in flavour which is why it has been used in everything from cauli-rice, to cauli-pizza! So we're pleased to not only bring you a roasted cauliflower soup recipe, complete with cheese twists, but to also share James Martin's simple cauliflower soup method along with his thyme and parmesan cheese twists also!

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We've have recipes for cauliflower in soups , salads, and of course, baked with lots of cheese. Cauliflower and cheese are a classic match for good reason – see the cauliflower mac and cheese, classic cauliflower cheese recipe , and our triple-cheese cauliflower bake to rule them all.

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There is sense in the popularity of cheese twists/straws along with cauliflower soup also, as in the UK, if you say cauliflower, someone will usually say cheese! Because we are all big fans of cauliflower cheese after all.

So, without further ado, keep scrolling for our cauliflower soup recipes, both with cheesy puff pastry twists. And, if you're no pro at making soup, do not worry. As to ensure that yours is beyond a success, we've included top tips from James Martin, and some bonus soup making tips from the experts at Gousto also! Keep scrolling and make this for a quick lunch or to warm up those winter evenings by the fire!

What spices can I add to cauliflower soup?

The roasted cauliflower soup recipe calls for cumin and James Martin's cauliflower soup recipe needs curry powder (which usually contains cumin) as these flavors go exceptionally well with cauliflower. It adds a lovely warm spiced flavor, without much heat which means it still goes well with the cheesy twists! But cauliflower is super versatile, it takes well to paprika, just as well as parsley and cilantro.

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James Martin's cauliflower soup recipe

This is how James Martin makes cauliflower soup. For exact quantities of the ingredients used, you can look to our roasted cauliflower soup recipe below or find James Martin's full recipe online.

You will need:

  • Cauliflower
  • Full fat milk
  • Seasoning
  • Curry powder
  • A dash of cream

For the cheese twists

  • Ready made puff pastry
  • Egg wash (a couple of eggs should do)
  • Grated parmesan
  • A strong herb like thyme or rosemary

James Martin's method

What was brilliant about James Martin's cauliflower soup was how easy it was, even the cheese puffs! In addition to the ingredients, you need a pot and blender for the soup, plus a rolling pin, some clingfilm and a baking tray for the cheese twists.

1. For the soup, simply add the milk, cauliflower and nothing else to the pan.

2. Warm it gently, add in the curry powder and bring it to the boil.

3. As it continues to cook you can crack on with the cheese twists by simply unrolling the pastry and coating it well with the egg wash – this acts like the glue for the other ingredients.

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4. Then sprinkle it evenly with the grated parmesan and your herb of choice, and season. Now here's the clever part...

5. Cover it with cling film and go over it with the rolling pin to press everything down into the pastry.

7. Remove the cling film, trim the edges and cut out 1cm strips for your cheese twists.

8. Take one end in each hand, twisting in opposite directions to create the twist, then add these to your baking tray.

9. Put these in the open and meanwhile, blitz your soup which should be cooked after 6-10 minutes.

10. Add seasoning, lots (because there is no stock) and a touch of double cream, then voilà, serve with your cheese twists and a drizzle of olive oil on top.

Top tips: the key is all in the seasoning, if you think you've seasoned enough, add a little more salt (to taste!).

Unlike James on This Morning, keep an eye on your soup so it doesn’t over boil and do put a lid on your blender!

With special thanks to This Morning for sharing this recipe.

Cumin spiced roasted cauliflower soup recipe

Serves: 4

Cauliflower soup ingredients:

  • 1 brown onion
  • 1 whole cauliflower
  • 2 cloves of garlic
  • 1 tsp cumin seeds
  • 1 vegetable stock cube
  • 100g crème fraîche

Cheesy puff pastry twist ingredients:

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  • 120g puff pastry
  • 35g Italian hard cheese

Method:

1. Preheat your oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9

2. Cut your cauliflower head into small florets, slicing the stem and leaves also

3. Add this all to a baking tray along with two garlic cloves (skin on) and a large glug of Extra Virgin olive oil and some seasoning.

4. Sprinkle the cumin seeds over everything and give it all a big mix up then roast it for just 15 minutes until it starts to soften and brown a little.

5. Meanwhile, put the kettle on, then peel and finely chop the onion.

6. Heat a large pot with a good drizzle of olive oil over a medium heat, and add in the chopped onion when hot.

7. Cook this for 3–4 min until the onions softens, at which point, add in your crumbled stock cube and 600ml of the just boiled water.

8. Remove the roasted garlic cloves from the skins(carefully!).

9. Add the garlic, and most of the roasted cauli to your soup, but be sure to save some florets as a garnish. Reduce the heat to medium-low and cook the soup mixture for a further 6–7 min until everything has softened nicely.

10. On to the cheese puffs. Line a baking tray with parchment paper and cut the puff pastry lengthways into four strips.

11. Twist each strip from the ends in the opposite directions to form spirals and put them on the tray, before sprinkling on the cheese (grated).

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12. Put them in the oven and cook for 5–6 min until puffed up and golden in color. These are your cheese puffs!

13. Back to the cauliflower soup. By now the vegetables will have softened, so add in the crème fraîche and stir well to combine.

14. Take the pot off the heat and let it cool a little. Then add it to a blender or blitz it with a (stick) blender until smooth. For the creamiest and smoothest results, we'd recommend a great food processor.

15. To finish, season the soup with a generous sprinkle of ground salt and black pepper.

Top tip: Add a splash of water or milk if you want to make your soup a little more liquid!

Serve this: in deep se bowls, and garnish with the remaining cauliflower florets, a small drizzle of olive oil, more black pepper and a cheesy twist on the side

Ask the soup-making experts

Q&A with Senior Recipe Developer Jordan Moore from recipe box company Gousto

How to make your soup creamier, thicker and more satisfying?

After simmering your soup until everything’s combined together and tasty, what do you do if the texture’s just a little too thin for your liking?

"Stirring full-fat cream into warm, not boiling soup will add richness and thickness to your soup. Similarly, replacing some of your stock or water with full-fat milk or sour cream can help too.  If you’re not digging the dairy, then adding a chopped potato to your soup base can help to thicken the mixture when you come to blend it all together. "

How can you blend soup if you don't have a hand blender or food processor?

Jordan’s top tip: "If you don’t have a hand blender available for blending and thickening your soup, just grab a potato masher and gently crush the ingredients down into the saucepan, stirring regularly until the soup is the right consistency."

With special thanks to Gousto for sharing this recipe and their

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