Simple Cauliflower Soup

Easy recipe cauliflower soup vegetarian low calorie diet
Vegetables have a fashion cycle like anything else and I recently noticed that cauliflower had gone out of fashion. Last year, this humble and plentiful veggie was having a revival for its association with pizza crust. Oh dear, you've missed the cauliflower crust pizza fade.

But back to reality. It's still very cold outside and heart-warming soups are here to stay for a little longer. At Pebble Soup, soupes ├ępaisses are the only soups which will pass the test.

This recipe is rich and creamy without containing any cream. The thickness is provided by the whole of the cauliflower being used, cumin, coriander and cooked garlic cloves could be added for more flavours.

So bring the old cauli back into fashion with this solid, no nonsense recipe.
Simple Cauliflower Soup
1tsp oil
1 cauliflower
1 and a half pint of vegetable stock (pref organic)
chop the leaves and the stalks of a medium to large size cauliflower. leaving only the florets.
Pour stock in a large sauce pan, boil and simmer the leaves, the stalks for 15 minutes.
In a skillet or small frying pan, add the oil and fry the florets gently. When they are tender transfer to the simmering pot for another 15 to 20 minutes. season to taste.
At the end of the cooking a few table spoon of milk could be added but make sure, you don't boil the milk or it will separate.
Blitz in a blender, return to pan for a few minutes and serve with a choice of garnish.

Blog challenge: I like the idea of a vegetable palette following the seasons
so I enter this recipe in A2K vegetable challenge as white + winter


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