Autumn vegetable soup with cheesy toasts
A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in
Crunchy cauliflower, apple & blue cheese salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4 as a light main, 6 as a side
Skip to ingredients
- 5 tbsp cider vinegar
- 2 tbsp extra-virgin olive oilor rapeseed oil
- little drizzle of honey
- 3-4 applecored and thinly sliced
- 1 small cauliflowerchopped
- handful of alfalfasprouts (optional)
- 200g stiltonor vegetarian crumbly blue cheese, such as Dorset blue Vinney, crumbled
- small bunch mintchopped
- 50g sunflower seedstoasted (walnuts or cobnuts also work well)
Nutrition: per serving
- kcal417
- fat30g
- saturates13g
- carbs18g
- sugars15g
- fibre5g
- protein19g
- salt1.05glow
Method
step 1
Make the dressing by whisking the vinegar, olive or rapeseed oil and honey with some seasoning. Pour over the sliced apple then gently mix in the cauliflower, alfalfa sprouts and cheese. Scatter over the mint and the toasted seeds before serving.
