I know it doesn’t sound like the most exciting soup and cauliflower isn’t the most glamorous vegetable, but believe me when I tell you, this soup is an absolute winner.
Although cauliflower isn’t your typical soup vegetable, many’s the time I’ve had half a cauliflower languishing in the fridge, having used the other half in a gratin alongside its faithful companion, broccoli. So here’s the perfect solution to use up your cauliflower, infuse your winter soups with a hit of flavour and provide a healthy meal for your loved ones all at once.
I found this recipe on the lovely le deliciuex blog, although I have made a couple of very minor changes, as noted below.
- 1 tbs olive oil
- 1 brown onion
- 1 desiree potato (I used a small portion of a celeriac)
- 2 garlic cloves, chopped (or 2 tsp of minced garlic)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 a red chilli, chopped
- 1/2 medium cauliflower
- 1.25 litres of vegetable stock (I used chicken as it’s all I had. I also used only 1 litre as I like my soups quite thick)
- 1/2 cup low-fat natural yoghurt (I didn’t have any and I don’t feel the soup suffered for it.)
Firstly, cut your cauliflower half into small florets. You will puree them later but having uniform pieces will help them cook quickly.
While you’re at it, slice the onion and your potato (or celeraic) into smallish pieces.
In a saucepan, heat the olive oil and place the onion, potato and garlic to fry gently and soften.
Add the spices and chilli and stir briefly until they become aromatic.
Now add the cauliflower and stock, cover and bring to the boil. Reduce to a simmer and allow to bubble away for 20 minutes or so.
When you come back to check on your soup, and you’re greeted by a beautifully scented pot bubbling away, test to check whether the cauliflower is soft. Assuming it is cooked, turn off the heat and leave to sit for 10 minutes or so.
After 10 minutes, when the soup has cooled a little (it will also thicken somewhat), blitz the lot with your bamix until smooth.
Ladle into bowls and garnish with fresh coriander leaves, if you have them. If you find the spice a little hot, add that dollop of natural yoghurt or a spoon of cream to tone it down.
This will keep well in the fridge for a few days and re-heats as nicely as when served fresh from the pot.