Velvety Cauliflower Soup

Velvety Cauliflower Soup

 

 

 

 

 

 

 

 

No cooking Christmas dinner for me this year as I am spending it with my friend Meher and her family.

As I am not going to be in the kitchen over the next couple of days, I wanted to use up a cauliflower head, some tomatoes, peas and sweetcorn kernels lying around.

Making a soup of them seemed like a good idea given my alternate-day-soup-diet and the imminent indulgences.

So ideally, this soup should be called whatever’s- in-my-refrigerator soup!

English: cauliflower
English: cauliflower (Photo credit: Wikipedia)

Using cauliflower as the base, I think this recipe would work just as well with addition of some chopped carrots, french beans or mushrooms or even cooked chicken, bacon or fish. In other words, anything that needs to be used up can be thrown into the pot.

another creamy soup sans any cream

Paired with some crusty bread, this is a complete meal.

Ingredients

1 Head of cauliflower

2 Onions

1 Head of garlic

2 Tomatoes

2 Tablespoons peas

2 Tablespoons sweetcorn kernel

1 Beef stock cube*

1 Tablespoon olive oil

Salt to taste

Method

  1. First, we need to prepare the cauliflower base. Roughly chop and wash the cauliflower. Include the stalk, leafy stems and the white woody bits at the base (if tender and fresh).
  2. Now, place the cauliflower in a pot along with 2 cups of water, stock cube and a pinch of salt.
  3. Bring to boil, cover, lower the heat and let it cook for 10 minutes.
  4. When it is cooked, drain the cauliflower and reserve the liquid.
  5. Once cool, puree the cauliflower in a blender or food processor and add it to the reserved liquid.
  6. Wash and chop the onions.
  7. Peel and chop the garlic.
  8. Wash and dice the tomatoes.
  9. Wash the peas and sweetcorn kernels.
  10. Heat oil in a soup pot (or equivalent).
  11. Add the chopped onions and garlic and a pinch of salt and cook for a couple of minutes.
  12. Next, add the tomatoes, peas and sweetcorn kernels, cover and cook on a low heat for about 10 minutes.
  13. Add the pureed cauliflower and reserved liquid, stir well, cover and cook for further 10 minutes.
  14. Serve hot.

Note:

  1. I used beef stock which gave this soup a really nice depth. Beef and cauliflower seem compatible. You can use chicken or vegetable stock cube instead, if you prefer.

 

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