Cauliflower Soup

   
   

a

 soup - cauliflower

Ingredients for Cauliflower Soup

  • 1 tbsp olive oil
  • 1 onion firely chopped
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 800g of cauliflower florets, roughly chopped
  • 1 litre chicken or vegetable stock
  • 150 ml double cream or creme fraiche
 

Directions

  1. Heat the oil in a deep heavy bottomed pan over a medium heat.  Add the onion and garlic and fry for 2-3 mainutes or until just softened.
  2. Add the ground cumin and groun coriander and fry for a further 1-2 minutees or until fragrant.
  3. Add the chopped cauliflower and chicken stock.  Bring to the boil, reduce the heat and simmer for 8-12 minutes or until the cauliflower is tnder.
  4. Remove from the heat and set aside to cool.
  5. In small amounts spin the soup mixture in a liquidiser and blend to a puree. 
  6. Return the puree to the pan and add the cream.
  7. Season to taste with salt and freshly ground black pepper and warm through for 1-2 minutes.
  8. Serve with crusty bred and butter.

This is a lovely and unusual soup but does depend upon a good stock.  Use a chicken carcas to make your own.