Cauliflower, cheddar and Marmite soup with cheesy Marmite croutons

Method

• step 1

  Heat the oven to 220C/200C fan/gas 7. Drizzle the cauliflower and its leaves with 2 tbsp of oil and season with salt and pepper. Roast for 30-45 mins or until softened, golden and charred.

• step 2

  When the cauliflower has about 15 mins left, pour 1 tbsp of oil into a large pan over a medium heat. Once shimmering, scatter in the onion and celery with a large pinch of salt. Cook for 10 mins, stirring often, then add the garlic and cook for 2 mins.

• step 3

  Stir in the Marmite, then add the cauliflower. Cover with the stock, topping up with hot water to cover if needed, and simmer for 10 mins.

• step 4

  Remove from the heat and stir through the crème fraîche and cheddar. Blitz with a hand blender or leave to cool before transferring to a jug blender and blitzing until smooth. Season with black pepper.

• step 5

  For the croutons, put the sourdough in a medium roasting tray. Melt the butter and Marmite in a small pan over a low heat, seasoning with a few twists of black pepper. Stir gently, then drizzle over the bread, making sure each piece is well coated. Bake for 15 mins, then sprinkle over the cheese, then return to the oven for a final 3-5 mins until golden and crisp.

• step 6

  Pour the soup into bowls and top with a spoonful of crème fraîche and a few croutons.