EASY PEASY CAULIFLOWER SOUP - FOR THE RELUCTANT COOK
time of year again, warm soups that heat us up from the inside out.
Pumpkin, Vege and Minestrone soups are great go-to options, but over the past couple of weeks I have been experimenting with CAULIFLOWER
. There are heaps of great recipes out there, the one I am sharing with you today is a mix that I have tweaked to suit my taste buds. I hope you enjoy it too.
pic courtesy of Google ImagesINGREDIENTS
1 large cauliflower, cut into florets
2 large potatoes, chopped
1 large onion, chopped
1 celery stalk, thinly sliced
2 garlic cloves, minced
1 bay leaf
8 cups of chicken stock
1/2 cup of thickened cream
1 cup of parmesan cheese
2 tablespoons Olive Oil
1 teaspoon of Turmeric powder
1 teaspoon of Cumin powder
1 handful of toasted almonds & walnuts, for garnish
Coriander and Parsley leaves, for garnish
Chilli flakes, for garnishMETHOD
Heat 2 tablespoons of oil in a large pot over medium heat. Add celery, onion, garlic and the two spices (Tumeric & Cumin). Cook, stirring for 3-4 minutes until softened. STEP 2.
Add the potato, chicken stock, bay leaf and cauliflower. Bring to the boil, then reduce the heat to medium-low and simmer for 12-15 minutes or until cauliflower and potatoes are tender. STEP 3.
Remove from heat, cool slightly and blend with a kitchen whiz until smooth. (Don't forget to remove the bay leaf first). Stir through the cream and parmesan cheese. Season to taste. ENJOY WITH FRESH STONE BAKED BREAD
Someone got too hungry to wait.WANT TO GET A LITTLE BIT FANCY?
*Serve soup topped with toasted nuts.
Got a bit excited - too many nuts maybe?
*Add a few sprigs of celery and coriander.
*Scatter chilli flakes to taste. DID YOU KNOW: - Turmeric and Cauliflower have anti-inflammatory properties. So, it's good for you as well as tasty.