|Photo: Cauliflower soup recipe|
The home of tasty food recipes invites you to try Cauliflower soup recipe. Enjoy my collection of delicious food recipes and learn how to make Cauliflower soup.
This cauliflower soup is a quick, easy, and comforting winter dish.
Ingredients (serves 4)
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
1 head (1.3kg) cauliflower, cut into florets
500g sebago potatoes, peeled, chopped
1 litre chicken stock
1/2 cup pure cream
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.
You could replace chicken stock with beef, vegetable or salt-reduced stock.
Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
Serve soup with crusty bread, bread rolls or pappadums.
To blend soup, use a stick blender, jug blender or food processor.
Freezer tip: The soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.
Super Food Ideas - August 2009, Page 48
Recipe by Kim Coverdale