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Cream of Cauliflower

Cream of Cauliflower

Ingredients:

750g cauliflower, trimmed, cut into florets
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp coriander powder
1 tsp cumin powder
1/4 tsp red chili flakes
1 tsp salt
1/2 tsp black pepper powder
1 tbsp olive oil
2 cups vegetable stock
2 cups water
1/4 cup cream

Method:

Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 6 to 7 minutes or until very soft.
Add coriander powder, cumin powder and red chili flakes. Increase heat to high. Cook, stirring, for 2 minutes.
Add cauliflower, stock and water. Cover. Bring to the boil. Reduce heat to low.
Simmer, partially covered, for 30 minutes or until cauliflower is tender. Set aside for 20 minutes.
Blend soup to a smooth paste. Return to saucepan. Add salt , pepper and stir in the cream. Stir over low heat until hot.
Garnish with a little chopped parsley or coriander leaves.

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