Smoked Paprika and Nduja Brassica Veloute

A silky, warming soup pairing charred air-fried cauliflower with spicy calabrian nduja and sharp cheddar cheese. Blended until completely velvety in the blender jug.

• Vegetables
• 1 medium head cauliflower, cut into bite-sized florets
• 1 small head broccoli, florets separated and stem peeled and chopped
• 2 banana shallots, finely diced
• 1 sweet pointed pepper, deseeded and finely sliced
• 3 cloves garlic, finely sliced
• 1 spring onion, finely sliced for garnish
• Aromatics and dairy
• 30g nduja
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 120g mature cheddar cheese, grated
• 100ml unsweetened soy milk
• Pantry liquids and seasoning
• 750ml vegetable stock
• 0.5 tsp fine salt
• 0.25 tsp freshly crushed black pepper

1. Toss the 1 medium head cauliflower florets in a bowl with 1 tbsp olive oil, 0.5 tsp smoked paprika, and 0.5 tsp fine salt.
2. Tip the seasoned cauliflower into the air fryer basket in a single layer.
3. Air-fry the cauliflower at 190C for 15 minutes, shaking the basket halfway through.
4. Transfer 4 charred cauliflower florets to a small plate and set aside for garnish.
5. Place a large saucepan over medium heat on the gas hob.
6. Add 1 tbsp butter and 30g nduja to the pan.
7. Cook the nduja for 2 minutes, breaking it apart with a wooden spoon until the red fat renders.
8. Add the 2 finely diced banana shallots and 1 finely sliced sweet pointed pepper to the rendered nduja oil.
9. Sweat the vegetables over medium-low heat for 6 minutes until soft.
10. Add the 3 finely sliced garlic cloves and the remaining 0.5 tsp smoked paprika to the pan.
11. Stir continuously for 1 minute until fragrant.
12. Add the remaining air-fried cauliflower to the pan.
13. Add the chopped stem and florets from the 1 small head broccoli.
14. Pour in the 750ml vegetable stock.
15. Add the 0.25 tsp freshly crushed black pepper.
16. Bring the liquid to a gentle boil over medium-high heat.
17. Cover the pan with a lid and turn the heat to low.
18. Simmer gently for 8 minutes until the broccoli is completely tender.
19. Remove the pan from the heat.
20. Pour in the 100ml unsweetened soy milk to temper the hot liquid.
21. Transfer the cooked vegetables and broth carefully into the large glass jug of the blender.
22. Secure the lid with the center cap slightly loosened to allow steam to escape.
23. Blend on low speed for 10 seconds.
24. Increase the speed to high and blend for 50 seconds until silky smooth.
25. Add the 120g grated mature cheddar cheese directly into the hot soup in the blender jug.
26. Blend on low speed for 20 seconds until the cheese melts into the soup.
27. Taste the soup and stir in additional salt or black pepper if desired.
28. Ladle the hot soup into four serving bowls.
29. Top each bowl with the reserved charred cauliflower florets.
30. Scatter the 1 finely sliced spring onion evenly across the bowls.
31. Serve immediately with warm crusty bread.

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