CauliflowerSoup
Three Ways
Enjoy it as it is , or consider transforming it with the suggestions on pages 3 -5 .
Try a different version each day. Ideal for a packed lunch -
take the soup in a flask and put the extras in your lunch box.
This makes a big batch of a simple soup that celebrates the delicate white curds of
the cauliflower.
oil for frying
2 onions, sliced
2 celery sticks, finely diced
salt
1 large cauliflower, broken into florets
3 garlic cloves, finely chopped
2 bay leaves
1 litre vegetable or chicken stock
2 tsp Dijon mustard
1 lemon
Ingredients
Method
Basic Cauliflower Soup
Warm 2 tbsp of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 mins, until starting to soften.
1
Add the cauliflower, garlic and bay. Cook for 5 more mins.
2
Tip in the stock. Bring to a simmer, cover and cook for 10 mins, or until everything is soft and tender.
3
Remove the bay leaves. Stir in the mustard and a squeeze of lemon juice. Blend the soup until completely smooth
4
Add a dash of water if it seems too thick. Taste and tweak with more salt, pepper and lemon to your liking.
5
Serves 4 generouslyPrep & cook 30 mins
2
The only thing that could make this more Spanish is a small grating of Manchego
cheese.
For a veggie version, stir 1 tsp of smoked paprika in with the cumin; it is the dominant
flavour in chorizo.
1 tsp cumin
50g chorizo, thinly sliced
40g green olives, sliced
small bunch of parsley, chopped
olive oil
Make it… Spanish
Ingredients
MethodPlace 1 portion of soup in a pan and stir in the cumin. Bring to a simmer over a gentle heat.
1
To serve, garnish with the chorizo, olives and parsley. Finish with a drizzle of olive oil.
2
Makes one portion
3
The character of the curry paste is up to you. A calming korma or a molten madras; you choose. The baked naan croutons and
toasted coconut add texture as well as flavour.
1 tbsp of your preferred curry
paste
1 naan bread
1 tbsp toasted coconut flakes
small bunch of coriander chopped
Make it…With Indian Spice
Ingredients
MethodPlace 1 portion of soup in a pan and stir in the curry paste. Bring to a simmer over a gentle heat.
1
Tear a naan bread into small bite-sized pieces. Throw them in a roasting tray with a little oil.
2
Makes one portion
Bake at 180˚C/Gas 4, stirring occasionally, until golden - about 10 mins.
3
To serve, garnish the soup with the naan croutons, coconut flakes and coriander.
4
4
The mild cauliflower becomes a backdrop for the complementary pairing of creamy blue
cheese and sharp/sweet pickle.
You’ll need to make the pickle ahead of time. It gives you a little more than you need, but
will keep for up to a week.
100ml red wine vinegar
50g sugar
1 firm pear, cut into matchsticks
½ small red onion, finely sliced
100g blue cheese
30g walnuts, toasted and chopped
Make it… With Blue Cheese, Pickled Pear
& Walnuts
Ingredients
Method
Place 1 portion of soup in a pan and bring to a simmer over a gentle heat.
1
To serve, garnish with some pickled pear, crumbled cheese and walnuts.
2
Makes one portion
To make the pickled pear in advance, warm the vinegar and sugar together until the sugar dissolves. Remove from the heat
and stir in the pear and onion. Add a good pinch of salt and leave for at least an hour,
preferably overnight.
5
Flavour friends of cauliflower…
Coconut milk
Cumin
Turmeric
Caraway
Bacon
Mustard
Mascarpone
Crème fraîche
Blue cheese
Share your creations!#livelifeontheveg