Cauliflower cheese soup with home-made breadsticks

A warming winter soup using a classic combination


Serves: 4 and makes 36 breadsticks

Preparation time: 10 minutes

Cooking time: 30 minutes, plus 30 minutes resting time


1 tbsp olive oil

1 leek, finely chopped

1 garlic clove, chopped

500g cauliflower, cut into small florets

1 litre hot vegetable stock

100g cheddar cheese, grated

2tbsp Greek-style natural yoghurt

Salt & pepper

Pinch of English mustard powder

For the breadsticks:

450g strong bread flour, plus extra for dusting

1 x 7g sachet fast action yeast

1 tsp salt

100g Greek-style natural low-fat yoghurt

150g water

2 tbsp olive oil, for greasing

For the toppings (to be used as preferred):

2 tsp sea salt

2 tsp ground black pepper

2 tsp poppy seeds

2 tsp sesame seeds

2 tsp fresh rosemary or thyme

Method for soup:

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

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

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

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

Serve in a bowl with warm breadsticks (recipe below).

Method for breadsticks:

Preheat the oven 220°C/R7 and dust two large baking trays with flour.

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

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

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

Knead the dough for 10 minutes on a lightly floured work surface or for 5 minutes using an electric mixer with a dough hook.

Divide the dough into 36 equal portions. Roll the portions into balls, then roll them out into a long sausage shape, approx 25cm long. For best results make the thickness of each breadstick equal.

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

Remove the cling film and sprinkle the breadsticks with your choice of toppings. Bake until they are golden brown and feel firm. Remove the sticks from the oven and leave to cool on baking trays.

CHEF’S TIP: Try making twisted breadsticks by splitting the dough piece in half and then braiding the two halves together.

Recipes and image courtesy of

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