Cauliflower cheese soup with homemade breadsticks

Yields1 Serving
 1 tbsp olive oil finely chopped leek 1 garlic clove (chopped) 500 g cauliflower (cut into small florets) 1 litre vegetable stock (hot) 100 g cheddar cheese (grated) 4 tbsp yoghurt english mustard powder (pinch of) 450 g bread flower (extra for dusting) 1 x 7 g sachet yeast 150 g water 2 tbsp olive oil (for greasing) 2 tsp poppy seeds 2 tsp sesame seeds 2 tsp thyme (fresh)
1

Preheat the oven 220°C/425°F Gas Mark 7.

2

Heat the olive oil in a deep frying pan or heavy bottom saucepan, add the leek and garlic clove and fry until softened.

3

Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 10 minutes until the cauliflower is cooked. 

4

Add the cheese and allow to melt, remove the pan from the heat and add the yoghurt and seasoning; salt, pepper and a little pinch of English mustard powder.

5

Allow the soup to cool slightly before transferring to a food processor and blend until smooth. Season again if necessary.

6

Dust 2 large baking trays with flour.

7

Put the flour, yeast and teaspoon of salt into a large bowl.

8

Using a jug weigh out the yogurt and water, and warm slightly in a microwave until just tepid or hand hot. Alternatively, warm in a heatproof bowl over a pan of boiling water.

9

Add enough of the yogurt and water mixture to make a soft dough.

10

Knead the dough well for 10 minutes on a lightly floured work surface or for five minutes using an electric mixer – the mixer must be fitted with a dough hook

11

Divide the dough into 36 equal portions and roll the portions into balls, then roll them out into a long sausage shape approximately 25cm long. Tip: for best results make the thickness of each breadstick equal, try making twists by splitting the dough piece in half and then braiding the two halves together.

12

Place the breadsticks on the prepared baking trays and space them apart. Cover the breadsticks with oiled clingfilm making sure this is airtight. Leave in a warm place for 30 minutes or until the sticks have doubled in size.

13

Remove the clingfilm and sprinkle the bread sticks with your choice of toppings.

14

Bake the breadsticks until they are golden brown and feel firm.

15

Remove the sticks from the oven and leave to cool on baking trays.

CategoryCuisine

Ingredients

 1 tbsp olive oil finely chopped leek 1 garlic clove (chopped) 500 g cauliflower (cut into small florets) 1 litre vegetable stock (hot) 100 g cheddar cheese (grated) 4 tbsp yoghurt english mustard powder (pinch of) 450 g bread flower (extra for dusting) 1 x 7 g sachet yeast 150 g water 2 tbsp olive oil (for greasing) 2 tsp poppy seeds 2 tsp sesame seeds 2 tsp thyme (fresh)

Directions

1

Preheat the oven 220°C/425°F Gas Mark 7.

2

Heat the olive oil in a deep frying pan or heavy bottom saucepan, add the leek and garlic clove and fry until softened.

3

Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 10 minutes until the cauliflower is cooked. 

4

Add the cheese and allow to melt, remove the pan from the heat and add the yoghurt and seasoning; salt, pepper and a little pinch of English mustard powder.

5

Allow the soup to cool slightly before transferring to a food processor and blend until smooth. Season again if necessary.

6

Dust 2 large baking trays with flour.

7

Put the flour, yeast and teaspoon of salt into a large bowl.

8

Using a jug weigh out the yogurt and water, and warm slightly in a microwave until just tepid or hand hot. Alternatively, warm in a heatproof bowl over a pan of boiling water.

9

Add enough of the yogurt and water mixture to make a soft dough.

10

Knead the dough well for 10 minutes on a lightly floured work surface or for five minutes using an electric mixer – the mixer must be fitted with a dough hook

11

Divide the dough into 36 equal portions and roll the portions into balls, then roll them out into a long sausage shape approximately 25cm long. Tip: for best results make the thickness of each breadstick equal, try making twists by splitting the dough piece in half and then braiding the two halves together.

12

Place the breadsticks on the prepared baking trays and space them apart. Cover the breadsticks with oiled clingfilm making sure this is airtight. Leave in a warm place for 30 minutes or until the sticks have doubled in size.

13

Remove the clingfilm and sprinkle the bread sticks with your choice of toppings.

14

Bake the breadsticks until they are golden brown and feel firm.

15

Remove the sticks from the oven and leave to cool on baking trays.

Cauliflower cheese soup with homemade breadsticks