Cauliflower soup

For me blended vegetable soups are not just a winter staple. If I’m rehearsing or performing in a musical, a pot of soup ready to go is a must for me, whatever time of year. It makes a great quick nutritious meal on the go between work and rehearsals/performances when I don’t want anything too heavy for dinner. It also makes a great quick and easy lunch to take to work.

A few years back I was experimenting with different types of vegetable soups and I stumbled across a recipe for cauliflower soup. I looked up a few other recipes, got some ideas and then went and made this one. I was surprised with the result and it’s now one of my favourites. It’s not for everyone. If you don’t like cauliflower then you aren’t going to like this soup. But the basic principles can be used with a lot of other  vegetables for a quick easy meal.

Cauliflower soup

 Ingredients

• 1 leek, trimmed & washed, cut in half and slice into half moons (note can replace with an onion)
• 1 large clove garlic – sliced
• 1 cauliflower – cut into florets
• 2 potatoes –  peeled and cut into cubes
• 1 L stock (chicken or vegetable)
• 1 cup milk (I use low fat as that is what is in the fridge)
• Salt/pepper to taste
• 2-3 tbs cream (optional)

1. Heat large saucepan or stock pot over medium heat. Add a little oil and add leeks and a pinch of salt. Cook for a few minutes then add garlic and cook until leeks are soft and translucent.
2. Add cauliflower, potatoes, stock and milk . If vegetables are not mostly covered in liquid, add a little water so that most of the ingredients are submerged.
3. Cover, bring to the simmer and simmer for approximately 15-30 minutes, stirring occasionally, until the cauliflower and potatoes are cooked and soft. Timing will depend on how large the ingredients are cut.
4. Allow to cool slightly then blend (either in a blender or with a stick blender). Add seasoning and if you want it rich a few tablespoons of cream. Bring back to heat and serve. If the soup is too thick, add extra water or a bit of milk.

Variations

1. Roast the cauliflower first and add towards the end of the cooking.
2. Add parmesan to the soup prior to blending.
3. If you don’t like cauliflower, this can be made with broccoli or 2-3 large zucchini. Just omit the milk at step 2