Who doesn’t love a nice healthy soup on those Winter evenings? I love cauliflower. You just can’t go past a good old fashioned cauliflower bake with cheesy white sauce, or some roasted cauliflower and garlic. Many people are lowering their carbohydrate intake and cauliflower is also a great alternative to rice, especially if you have a thermomix. I cook fried cauliflower rice in the wok or serve it steamed with curry. My sister Andre and I are huge fans of the Cauliflower puree that is served at Movida Aqui in Melbourne alongside the Beef Cheeks in Pedro Ximenez.
I don’t often use a recipe for soup, but a few of my friends asked for the recipe when I shared this photo the other night so I thought I would revisit my kitchen and type up a recipe. Its easy to make and very tasty, especially served with a lovely sourdough (less carbs than white bread).
You can adapt the recipe by adding other vegetables or today I am making a Moroccan style cauliflower soup using Herbies Baharat added when sauteing. Its brassica season so make the most of some local produce.
- 1 medium brown onion
- A few cloves of fresh garlic
- 1 large carrot
- 1/2 a leek or a few sticks of celery
- 1 cauliflower
- butter or oil to saute
- Approx 1.25 litres stock – vegetarian or chicken (home made is best)
- Salt and pepper
- Optional – a few potatoes/and or pumpkin
- Comboyne Culture Bluembert to serve (optional)
- Flat leaf parsley to serve
- Chop onion, carrot and leek/celery to rough dice
- Finely chop garlic
- Roughly chop cauliflower
- Chop potatoes and/or pumpkin into smallish dice
- In a large pot add garlic and onion with butter or oil and saute gently on low heat
- Add carrot, leek/celery and continue to saute until all is soft
- Add cauliflower, potatoes/pumpkin with stock and salt &pepper – cover the vegetables
- Cook on low heat until vegetables are soft
- Blend with stick blender in pot or in food processor
- Serve with chopped parsley and a few slices of cheese
Easy! Now sit in front of the fire and enjoy.
You can purchase Herbies Spices and Comboyne Culture cheeses at Bent on Food