Creamy Cauliflower and Biltong soup

• 2 leeks, thinly sliced
• 75g butter
• 2 garlic cloves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 75g flour
• 2 cups milk
• 1 cauliflower head, boiled until tender and blended until smooth
• 1 litre beef stock
• 80g biltong powder
• ¾ cup cheddar
• Sea salt and freshly ground black pepper, for seasoning
• Sliced biltong, to serve

• 500g flour
• 60g sugar
• 10g sachet instant yeast
• 2 Tbsps. oil
• 1 tsp salt
• 500ml warm water, plus up to 1/2 cup extra if dough is too stiff
• Flour, for dusting
• Oil, for deep-frying

In a Le Creuset 31cm Signature Oval Casserole, over a low to medium heat, soften the leeks in butter and add the garlic and spices. Fry for a minute, then add the flour and lower the heat. Stir until a paste is formed and fry for a few more minutes. Slowly add the stock and mix constantly. Add half of the milk to combine, fold in the smooth cauliflower and simmer for 15 minutes. Add the biltong powder. Remove from the heat and add the cheddar. Serve with sliced biltong and vetkoek with cream cheese and a drizzle of balsamic reduction.

To make the vetkoek dippers: Mix the flour, sugar, yeast, oil, salt and warm water together. Add extra water only if needed. Knead thoroughly and set aside to prove for 30 – 45 minutes until it rises. Dust a tray with flour to keep the balls from sticking. Roll handfuls of dough into small golf ball sizes. Place the vetkoek on the tray and leave aside in a warm place to rise until doubled. Fry a few vetkoek in batches, in a deep saucepan of hot oil (checking after 8 – 10 minutes) until dark golden, puffy and cooked through. Cook slightly longer if needed to brown all sides. Drain and set-aside until ready to serve. Serve warm with creamy biltong soup.