Cauliflower soup is one of my favourites. It so happened that I was trying my hand at Cauliflower Steaks, and because there were off-cut florets, I decided to make a soup. It’s one our entire family loves.
Ingredients:
3 garlic cloves , roughly chopped
1 medium head cauliflower , florets broken off and stalk roughly chopped or what ever is left from the Cauliflower Steaks
1 large, or 2 small) potatoes , peeled and roughly chopped
1 large onion , peeled and roughly chopped
2 cups milk (any kind of milk will do - whatever suits your family best)
2 cups chicken broth / stock (you can use veggie if you want this a veggie version)
Salt and pepper to taste
Note: the liquids are really based on a full head of cauliflower so you can adjust depending on how much cauliflower you actually have. I got two steaks from my head so you can base it on the leftovers from that :) hope that makes sense.
Method:
Place all Soup ingredients in a large pot over high heat and bring to boil. Let it boil for a minute or two then turn it down to medium and let it simmer for about 15 minutes or until the potato and cauliflower are really soft. Use a hand held blender and blend until smooth (Note 1), then add salt and pepper to taste.
If the soup isn’t thick enough, let it simmer longer, it will thicken up. If it’s too thick add in some more stock
I serve garnished with spring onion and you could drizzle some heavy cream if you want but it’s not necssary. Again up to you. A dash of paprika is nice too or even a splash of olive oil. Make it your own. Serve with crusty bread or just on it’s own. Great for a quick lunch, light dinner or a snack. Freezes well and transports well for lunches also.
