Thursday, 20 October 2011

Cauliflower Soup

This soup is great during the winter when your hungry but not starving, it is a filling dish with great flavours. Serves 6-8

Cauliflower Soup:

3 large heads of cauliflower
1 small-medium white onion
Knob of butter
500ml-1 litre of chicken stock
Curry powder


  1. Floret the cauliflower heads and place in a large saucepan with a knob of butter, the white onion and place on a tight fitting lid and allow to steam until the cauliflower is completely cooked – even overcooked. 
  2. When the cauliflower is cooked puree with a little chicken stock and pass through a fine strainer to eliminate the grainy texture and make it a much smoother soup.
  3. At this stage you can add the remainder of the chicken stock and return the soup to the heat.
  4. This soup it quite filling, the way the cauliflower is cooked retaining all of its nutrient and giving it a creamy consistency without adding the extra fat you can jazz it up a bit by adding an extra flavour to the mix you can add a tiny pinch of mild curry powder just to the individual serving and mix through creating a nice mix of flavours.

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