Cauliflower Soup Recipe

• Extra virgin olive oil for frying
• 2 fat leeks finely sliced
• 3 large sticks of celery finely sliced
• 2 cloves of garlic - bashed
• 1 heaped teaspoon ground cumin
• 1 flat teaspoon turmeric
• 1 small dried chilli, ground (optional)
• About 1lb 6oz/600g cauliflower chopped into very small pieces
• 1 medium potato, peeled and cut into very small dice
• 1 litre of vegetable stock
• Salt and freshly ground black pepper.

1. OK - first fry off the leek and celery in a little olive oil over a medium heat, stirring well, until they are soft and golden brown. (It's best to use a large saucepan with a lid if you have one.)
   
2. Then add the garlic - reduce the heat and cook for a couple of minutes stirring occasionally.
3. Right - add the cumin, the turmeric and chilli (if using) and saute very gently, stirring for a minute. 
4. Then add the cauliflower and potato.
   
5. Pour in the stock and stir again, adding a little salt and ground black pepper.
   
6. Bring this up to the boil and put on the lid.
7. Turn down the heat and allow to simmer gently for about 10 minutes, until the potato and cauliflower are cooked. Take off the heat.
8. Using a hand whizzer blend the soup ingredients roughly together in the pan being careful to leave some of the vegetables in tact. This gives you a creamy thick soup that still has lots of texture. Check the seasoning and adjust if necessary.(If you think that the soup is too thick just add a little more water or stock...or for a richer soup use cream.)
9. Serve ladled into warmed bowls with croutons and dusted with paprika.  

New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.



 Back from Cauliflower Soup Recipe to the Homepage



Back to Soup Recipes





---

© Copyright Cutting-edge-mediterranean-recipes.com All rights reserved


SBI!