Paprika spiced cauliflower and broccoli soup with cheddar cheese

Paprika spiced cauliflower and broccoli soup with cheddar cheese

1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp sweet paprika
1 tsp ground cumin
1 cauliflower, cut into florets
1 head broccoli, coarsely chopped (including stem)
1 litre (4 cups) chicken stock
1/2 cup (60g) coarsely grated vintage cheddar
1/2 cup (125ml) pouring cream


Heat oil in a large casserole over medium-high heat. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add paprika and cumin; cook, stirring for 1 minute or until aromatic. Add cauliflower and broccoli; cook, stirring, for 5 minutes or until cauliflower is slightly tender.

Add chicken stock and bring to the boil. Reduce heat to medium-low; cook, partially covered, for 20 minutes or until tender. Remove from heat. Set aside to cool slightly. Add the cheddar and stir to combine.

Blend cauliflower mixture, in batches, until smooth. Return to pan over low heat. Add the cream and stir to combine. Taste and season with salt and pepper. Divide among serving bowls and serve immediately.