Cauliflower and Cumin Soup with Savoury Gruyère Crisps

Ingredients

2 small to medium heads of cauliflower (including a few leaves)

1 potato

1 large onion

3 cloves of garlic

5 cups of water

1 cube of vegetable stock

2 cups of Swiss Gruyère cheese, grated

1 tablespoon of ground turmeric

2 tablespoons of cumin seeds

Olive oil

Preparation

Roughly chop your cauliflower, removing the larger leaves but including some of the smaller ones. Peel and chop the potato and the onion. Peel and trim the garlic cloves.

Warm your Dutch Oven on medium/high heat and toss in most of the cumin seeds, leaving about a teaspoon aside. Gently dry fry the seeds until they become fragrant (about 30 seconds) and add a few big splashes of olive oil. Toss in the chopped cauliflower, potato, onion and garlic and stir to coat with the spiced olive oil.

After a few minutes, cover with water, toss in a vegetable stock cube, stir well and bring to a boil. Then lower to a rolling simmer and cover and cook until the veggies are nice and soft.

Meanwhile, preheat the oven to 400℉ (200℃) and line a baking sheet with Kana parchment paper. Using half of your grated cheese, drop small handfuls of the cheese on to the paper so that you have small, flat piles. Place the sheet into the oven and cook for about 5- to 7 minutes, keeping a close eye on the cheese. Once the cheese is fully melted, bubbling and crispy, remove from the oven and set aside.

Once the veggies in the pot are soft enough, blitz them until smooth using an immersion blender, or by transferring the soup in batches to a food processor or standing blender. Once blended, transfer the soup back into the pot. Drop in the remaining cup of grated cheese along with the turmeric and stir well.

Season with salt and pepper, and serve with a couple of tangy Gruyère crisps.