I feel cauliflower is often overlooked but I’m increasingly using it to give the creaminess I want in soups without having to use cream or potatoes. This is easy peasy to make and tastes gorgeous whilst being super-virtuous. I made a big batch and froze some for lunches.
My Grandma, Myra, always used to serve soup in a mug which I think is so comforting. I also took the chance to have a bash at practicing my food photography (with a real camera instead of the usual hurried iphone snaps) so hope you like it!
Ingredients (makes around 8 cups)
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, chopped
Sea salt and black pepper
1 head of cauliflower, leaves, stems and florets
Veggie broth, stock or water – around a pint and a half
A bunch of kale, roughly chopped or a bag of spinach
1. Heat the oil in a large pan over a medium flame and cook the onion for 4-5 minutes until soft
2. Add the garlic and a pinch of salt then cook for a further 2 minutes. Don’t allow the garlic to brown and go bitter
3. Add the cauliflower then cover with water or stock until the cauliflower is just covered. Put the lid on the pan and bring to the boil
4. Reduce to a high simmer then cook with the lid on for around 10 minutes
5. Stir in the greens and cook for a further 2-3 minutes.
6. Puree with a stick blender or in a liquidizer, add more liquid if needed
7. Season with salt and pepper and serve as it is or with garlic rubbed toast that you have drizzled with olive oil