Comfort cauliflower and cheese soup with sesame croutons

This is such a simple recipe for making a thoroughly warming, comforting soup. On a hot summer’s day, however, you can serve it at room temperature and it is equally delicious. The sesame toasts take literally a couple of minutes to make, and they add crunchiness to the soup.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

What You’ll need:

1 small cauliflower
1 large potato
2 garlic cloves
850ml milk
25g butter
175g mature cheddar cheese
4 slices of French bread
100g sesame seeds
A small amount of olive oil
Sea salt and freshly ground black pepper

What to do:

1. Trim, wash and finely chop the cauliflower, discarding any rough stalks. Peel and finely chop the potato into very small, 2 cm pieces. Peel and finely chop the garlic.

2. Put the cauliflower, potato and garlic in a large pan, cover with the milk and put on a low heat. Simmer until the potato is very soft, which should take approximately 10-12 minutes.

3. When the vegetables are cooked, add the butter and the cheese and, using a stick blender, blend until the soup is totally smooth. Set the soup aside somewhere warm.

4. Toast the bread slices, then drizzle some olive oil all over them, and sprinkle the sesame seeds on top. Slice the bread into small croutons.

5. Serve the soup in warm platters with the sesame croutons.