Silky and spiced, creamy and smooth – we love cauliflower soup! And with a little crunchy addition of speedy croutons, we’re in heaven!
Fresh from the garden: cauliflower, leeks, onion, potato, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Fill the kettle and set to boil.
- Wash the leek, scoring and peeling the outer layers off to look for hidden dirt, and then finely chop the leek.
- Peel and finely chop the onion. Peel the potato under running water and chop into 1cm cubes.
- Peel and squeeze the garlic cloves through the press.
- Wash, shake dry and cut or tear the cauliflower into small florets.
- Heat the 2 tablespoons of olive oil in the stockpot. Add the leek and onion and fry gently for 5 minutes.
- Carefully measure the boiling water into the jug and add the bouillon. Stir.
- Add the cauliflower, the potato and the garlic and sweat for a minute, then add the hot stock.
- Simmer for 20 minutes until the cauliflower is tender. Season with salt and ground white pepper and puree with the stick blender until very smooth.
- You may need to pass the soup through the mouli into another bowl to achieve an even smoother texture.
- Just before serving, grate in about half a nutmeg using the microplane grater, the ladle out into your bowls.
Notes: What other vegetables can be used for soup? Why do we sweat the veggies out?
The Bondi Cook 