Roasted Cauliflower and Mung Bean Soup with Smoked Cheese

Serves 2-4
Time 40 minutes


½  cauliflower head, roasted
½ brown onion, finely chopped
2 clove
 garlic, crushed
2 cups mung beans, cooked (soaked for 4 hours)
1L water
2 tbsp. extra virgin olive oil
½ tsp. salt
½ tsp. fresh ground black pepper
1 bunch fresh dill, finely chopped
2-4 tbsp smoked cheese
Sourdough bread toasted, to serve


Pre-heat the oven at 180C. On a baking tray, place cauliflower, drizzle with a little olive oil, roast for about 20 min or until golden brown and tender.

In a large saucepan, add 1 tbsp. olive oil and sauté the onion and garlic

until translucent, 2-3 minutes. Add the mung beans, water, salt and pepper, and roasted cauliflower, and bring to a boil then simmer and cover and let it cook for about 25 minutes, or until beans are soft.

Stir through the dill and blend with a stick blender till smooth. Serve in individual bowls filled with some bread torn into them, a couple of ladles of soup and top with a tablespoon of grated cheese.