Cauliflower cream cheese soup with sweet roast onions from The Flexible Vegetarian by Jo Pratt

Name: Cauliflower cream cheese soup with sweet roast onions from The Flexible Vegetarian by Jo Pratt
Total time: 60 min
Ingredients: 2 cloves garlic, peeled and roughly chopped; 1 onion, chopped; 1 large cauliflower, broken into small florets (you need about 800g/1 lb 12 oz florets); 1 bay leaf; 500 ml/17 fl oz/2 cups milk; 1 baking potato, peeled and chopped; 300 g/10½ oz cream cheese; 750 ml/26 fl oz/3 cups vegetable stock; 50 g/2 oz butter; flaked sea salt and freshly ground black pepper; 1 tsp English mustard; 1 tbsp nigella seeds, to serve; 3 tbsp olive oil, plus extra for serving; 4 large onions, peeled and each cut into 8; handful thyme sprigs

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This is a contender for my favourite recipe in the book – just looking at it makes me want to polish off the whole bowl. It’s mellow and cheesy and so lovely ea

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Ingredients

2 cloves garlic, peeled and roughly chopped
1 onion, chopped
1 large cauliflower, broken into small florets (you need about 800g/1 lb 12 oz florets)
1 bay leaf
500 ml/17 fl oz/2 cups milk
1 baking potato, peeled and chopped
300 g/10½ oz cream cheese
750 ml/26 fl oz/3 cups vegetable stock
50 g/2 oz butter
flaked sea salt and freshly ground black pepper
1 tsp English mustard
1 tbsp nigella seeds, to serve
3 tbsp olive oil, plus extra for serving
4 large onions, peeled and each cut into 8
handful thyme sprigs