Cauliflower is an underrated vegetable. Not only is it delicious as Cauliflower cheese and piccalilli, but it makes surprisingly good soup too. I made my own Christmas Piccalilli this week, which resulted in a lot of leftover cauliflower soup and stem. Rather than throw them in the bin, I used them instead in this modified cauliflower soup recipe.
This recipe makes enough for two large, or four small portions of soup. It's a great way to warm up after a cold winters walk, and is simple to make.
Ingredients
This recipe makes enough for two large, or four small portions of soup. It's a great way to warm up after a cold winters walk, and is simple to make.
Ingredients
- The stems and stalk of one large cauliflower, chopped
- Half and onion
- I/4 pint milk
- 1/4 pint water
- 1/2 pint stock ( I used chicken but vegetable would work too)
Recipe
- Place the ingredients in a medium sauce pan and simmer on a low heat for 30 minutes
- When the cauliflower is soft the cooking is complete
- Season with nutmeg and salt
- Pour ingredients into blender and blitz.
- For extra smoothness strain the soup.
If you like blue cheese, this a great recipe to add a sprinkling on top. If you're not a fan of blue cheese, this soup tastes delicious with a dash of truffle oil.