FOOD, GLORIOUS FRIENDLY FOOD
  • Home
  • Recipes
  • About Me
  • Weight and Temperature Conversions

 Food, Glorious Friendly Food  

Recipe Categories

All
Baked
Beef
Biscuits And Slice
Breakfast
Cakes Muffins Brownies
Chicken
Chocolate
Christmas
Dinner
Dips And Sauces
Drinks & Ice Blocks
Easter
Fruit
Lunch
Lunch Boxes
Meat
Paleo
Pastry
Pork
Preserves
Raw
Salad
Seafood
Snack
Soup
Sweet
Vegetarian

Friendly food for Chocoholics

Cauliflower and Potato Soup

31/10/2019

 
Picture
Gluten free - grain free - dairy free - refined sugar free - egg free - nut free - vegetarian
    This soup is wonderfully thick and 'creamy', without any cream!  Soup is one of my go-to meals when it needs to be easy.  I love that you can just throw everything in a pot, let it cook a while, blend it up and voila- an yummy, nutritious meal.  My other regular, go-to soup recipe is Sweet Potato Chorizo Soup.  I also love a good Pea and Ham Soup, and when I need a comforting, immune-boosting soup, I never go past this Chicken and Corn Chowder.
    That being said, this soup recipe has one extra step if you have the time, and believe me, it's worth it.  Roast the cauliflower!  If you need to be quick, you can just boil it up in the stock with the rest of the ingredients, but if you are able to roast it first, DO IT!!  It gives the cauliflower such a lovely, nutty, caramalised depth of flavour that boiling along won't give it. 
    I usually serve this soup with some home made garlic bread, and I find it's enough for our family of 4 for 2 meals.  I freeze half of it for another day when I need a super quick meal. 
Picture
Picture
Ingredients
  • 1 medium sized head of cauliflower
  • 2 large brown onions, roughly chopped
  • 8 cloves garlic, roughly chopped
  • 6 large potatoes, peeled and diced
  • 1 .5 Litres (6 cups) chicken OR vegetable stock
  • About 1 Tablespoon oil for frying in (I use coconut oil)
  • Salt and pepper
Method
  • Preheat oven to 160 degrees Celsius. 
  • Cut cauliflower into small florets and place on a lined baking tray.  Spray or drizzle with a little oil and lightly sprinkle with salt and pepper.
  • Roast cauliflower in preheated oven for about 30 minutes.  Do not let the tips brown too much or they will taste burnt and add a bitterness and discoloration to the soup.  The lower oven temperature helps to not overcook them.
  • While the cauliflower is roasting, heat the coconut oil in a large soup pot over medium heat.  Add the chopped onions and garlic and saute for a few minutes until they are soft.  Do not brown or caramalise them.
  • Stir in the diced potatoes (and chopped cauliflower florets if you're not roasting them first) and cover with the stock. 
  • Bring to the boil over high heat, with the lid on, and then lower heat to a simmer. 
  • Simmer until the potatoes are quite soft.  Add the roasted cauliflower for the last couple of minutes of simmering, making sure the stems are nice and soft.
  • Remove from heat and blend the soup until it is very smooth.  I do this with a hand-held 'stick mixer', but you could also transfer it into a blender or food processor. 
  • Check for seasoning and add salt and pepper as required. 
  • Serve garnished with a little grated parmesan or manchego (sheep) cheese, or chopped chives, or cracked pepper, with some home made garlic bread. 
Picture

Comments are closed.

    Categories

    All
    Baked
    Beef
    Biscuits And Slice
    Breakfast
    Cakes Muffins Brownies
    Chicken
    Chocolate
    Christmas
    Dinner
    Dips And Sauces
    Drinks & Ice Blocks
    Easter
    Fruit
    Lunch
    Lunch Boxes
    Meat
    Paleo
    Pastry
    Pork
    Preserves
    Raw
    Salad
    Seafood
    Snack
    Soup
    Sweet
    Vegetarian

    See my book:  friendly food for chocoholics
    Weight and Temperature Conversions
Proudly powered by Weebly
  • Home
  • Recipes
  • About Me
  • Weight and Temperature Conversions