One-Pot Cauliflower Soup with Smoked Fresh Cheese

This soup is made for quiet days when you want something warm, smooth, and uncomplicated. Everything happens in one pot, and the final flavor comes from contrast: mild cauliflower and a gentle smoky note stirred in at the very end.

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Ingredients

• 1 medium cauliflower, broken into florets
• 1 small onion, roughly chopped
• 1 small potato, peeled and diced
• 1 garlic clove, smashed
• 2 tbsp butter or olive oil
• Salt
• Freshly ground black pepper
• 3½ cups vegetable stock or water
• 120 g / 4 oz smoked fresh cheese (smoked twaróg, ricotta-style, or soft farmer’s cheese)

To finish

• A drizzle of olive oil or melted butter
• Extra black pepper

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Instructions

1. Start with the pot you’ll finish in.
   Melt butter in a medium pot over low heat. Add onion and garlic with a pinch of salt and cook gently until soft, not colored.
2. Add structure.
   Add potato and cauliflower florets. Stir once so everything is lightly coated in fat.
3. Cover and cook.
   Pour in stock, bring to a gentle simmer, then lower the heat. Cook uncovered until all vegetables are very tender, about 20 minutes.
4. Blend directly.
   Remove from heat and blend the soup until completely smooth. No transfers — this keeps cleanup minimal.
5. Smoke at the end.
   Crumble the smoked cheese into the hot soup and stir until partially melted. It should soften into the soup, not fully disappear.
6. Adjust and rest.
   Season with pepper, taste for salt, and let the soup sit for 5 minutes before serving.

Related recipes: Silky Jerusalem Artichoke Soup with Gentle Depth, Pear & Red Wine Tiramisu with Spiced Crumble, Creamy Truffle Pasta

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Serving Ideas:

• Finish with extra crumbled smoked cheese on top
• Serve with simple toast or dark bread
• Add roasted cauliflower crumbs if you want texture
• Best eaten warm, not boiling hot