CREAMY CAULIFLOWER AND POTATO SOUP

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CREAMY CAULIFLOWER AND POTATO SOUP

To say I’m a fan of the cauliflower is probably the biggest understatement of all time.  I love it boiled, roasted, mashed, pickled – in curries, as rice, in a cheezy sauce and as fritters in breadcrumbs.  The possibilities of the mighty cauliflower are endless.

Leek and potato soup is an all time classic but I find the aftertaste of so many leeks a bit harsh and the addition of cauliflower really gives it a creamy flavour.  The broccoli stalk is full of so much goodness and I always use it up in soups or stews and my unsuspecting diners have no idea of the injection of the secret calcium boost.  The topping of roast cauliflower also gives the soup some added luxury and prefect to serve at dinner parties.

INGREDIENTS:

For the soup…

1 large white onion
2 tbsp of rapeseed oil
stalk of broccoli
pinch of salt
1 leek
1 ltr water
2 tbsp bouillon powder
3 potatoes 300g cauliflower
large handful of fresh parsley

For the roast cauliflower….

150g cauliflower
3 tbsp rapeseed oil
1 tsp onion power
1tsp garlic powder
2 tbsp dried parsley
juice of ½ a lemon
¼ tsp dried chilli flakes
dash of cold water to combine

  1. Chop the onion and add to the pan with the oil, broccoli and salt and cook for 5 minutes
  2. Add the leek and water and bring to the boil
  3. Then add the stock, potatoes and cauliflower and simmer until all the veg is cooked
  4. Meanwhile chop the cauliflower into small pieces and add to an oven proof dish with the rest of the roast cauli ingredients
  5. Cook in at 180 for 20 – 25 minutes
  6. Allow to cool slightly and then process with a hand blender in the pan add the chopped parsley and roast cauli and serve with crusty bread
By |2017-08-21T11:26:54+00:00August 21st, 2017|Dinner, Lunches, Recipies, Savoury|0 Comments

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