I found myself with a head of cauliflower from last weeks organic box delivery and decided that the cold day deserved a quick and easy soup. The trick to infusing flavour into soups is to make sure that you saute dried herbs along with your base flavouring vegetables…(celery, onion, shallots, fennel, carrots, etc) Browning the flavouring veggies slightly being careful not to burn them as it will make your stock bitter. The idea is to make your stock and soup at the same time so you’re not adding flavouring cubes or stock that you’ve purchased. This cuts down your time and makes for a much better soup with less ingredients which can’t be bad eh? Don’t forget to always add your milk or cream (which you don’t really need to do if you are sensitive to dairy….the soup will still be tasty without them!) at the end. You don’t want to boil these. I always add them at the end along with my salt. You’ll use far less this way and it will taste much better!
Easy Cauliflower Soup
Servings: 4 servings
Cook Time: 35 Minutes
1 head cauliflower
2 medium potatoes, diced
1 whole bay leaf
1 cup milk
1 medium onion, diced
salt to taste
¼ tsp hot pepper sauce
4 cups water to cover
Brown diced onion and bay leaf in olive oil or butter over medium heat.
Add chopped cauliflower and potato and stir to coat
Add boiling water to cover and bring to a boil.
Boil for 20 mins, until potato and cauliflower are tender.
Remove from heat, add milk, salt, and hot pepper sauce and blitz until smooth.
At this point you can also add some chopped parsley to the top or some grated cheese. YUM!
photo above from flickr and licensed with creative commons. For more info on wallyg and his photos click here.