Cauliflower and pear soup with blue-cheese toasts recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil
• 2 echalion shallots, diced
• ½ tsp fennel seeds
• 1 cauliflower (about 500g), chopped into florets
• 2 ripe conference pears (about 300g), peeled, cored and chopped
• 1 potato (about 150g), chopped
• 1 ltr vegetable stock, made using 1 stock cube
• 2 tsp sherry vinegar
• 2 tsp mixed seeds
• 2 small slices sourdough
• 40g blue cheese, such as Dolcelatte