Cauliflower Soup

Cauliflower Soup

I love making soup in winter.  I often blitz up big batches to have on hand for dinner and lunch during the cooler months.  This particular recipe of mine is SUPER speedy to make and is tasty, rich and deliciously filling.  Honestly, the perfect winter no-fuss dish!  Cauliflowers are plentiful and also very reasonable at the moment.  So not only is this dish quick and delicious it’s also kind to your pocket.

The cauliflower is a member of the cruciferous family, along with broccoli, cabbage, kale, bok choy and many more.  It is packed full of fiber, is high in anti-oxidants and is a great source of vitamin c and manganese.  It’s also high in vitamin K, which is lead to believe to reduce inflammation and is very low in calories so great if you are watching your waistline.

This recipe is delicious eaten straight away, but will keep in the fridge for up to 5 days.  To make you will need-

INGREDIENTS
1 large cauliflower, approx. 6 cups
2 medium sized brown onions
2 clove garlic
500ml vegetable stock
300ml almond milk (you could use coconut, soy or regular milk too)
2tsp cumin
1tsp sweet paprika
2tbs soy sauce
pinch chilli
pinch white pepper

HOW IT’S DONE
To get a lovely creamy consistency for this soup you will need a stick blender.  If you don’t have one they are well worth the investment if you enjoy making soups.  They are a fraction of the price of a food processor, I picked up a really good one a couple of years ago for under $100 and haven’t looked back!

So to begin, cut the cauliflower up into chunks and pop it in a large pot on the stove with the vegetable stock.  Simmer gently on a medium heat for 15-20 minutes or until the cauliflower is cooked the whole way through.

While the cauliflower is cooking away, pre-heat your oven to 180 degrees celsius.  Peel the onions and slice into chunks, drizzle with a little olive oil and place on a baking tray.  Put the 2 cloves of garlic on the tray with the onions, with the skin on - leaving this on will make sure the garlic doesn’t burn while it’s roasting.  Cook for 25 minutes or until the onion starts to soften and turn golden.

Once done, pop the roasted onions into the pot of cauliflower and stock, peel the garlic cloves and pop these into the pot too.  Add the spices and soy and blend until smooth.  I like to add almond milk to the pot at this stage, and blitz again.  This adds to the creaminess of the soup and helps it become a little thinner.  If you don’t want to add milk I’d suggest adding a little more stock or water.  Serve with a generous dollop of Greek yoghurt and a few sprigs of coriander.  Too easy!

Photography by Andy Stavert

Tomat & Ricotta Almond Crust Tart

Tomat & Ricotta Almond Crust Tart