Hello friendly faces!
As winter sets in…all hope of salads and fresh summery foods hit the road and I am left with a pile of warming winter recipes to warm you up on even the coldest evenings. The first on this long list of recipes is of course…a made up soup recipe not on the list at all! I never used to enjoy soups, I seriously thought that they were a good excuse to eat half a loaf of fresh crusty bread with a chunk of butter.
These days, now that we are scrapping most carbs and kicking up our veggie intake, I am really starting to love soup again. It does help that it warms you up from the inside out. I had two heads of cauliflower in the fridge that were a couple of days away from the bin, so they needed to be used up and pronto! I initially thought that I would make something boring like cauli rice or cauli wraps but that doesn’t seem like fun does it?
So, I turned those cauliflowers into some soup! It is delightfully creamy, rich and packs a punch with the sharp cheddar note at the end.
You will need :
2kgs of cauliflower
2 litres of chicken / vegetable stock
1 chopped onion
2 garlic cloves - crushed
100g sharp cheddar - grated
First, break up your cauliflower heads into small florets while your stock heats on the stove. Place your florets into the stock and cook them until they are tender and the stock has slightly reduced.
Set your cauliflower aside. Next put a heavy based saucepan on medium heat and fry your onions until softened, then for the last minute...add the crushed garlic.
Once the onions are softened and the garlic is cooked, add the cream and allow to heat before adding the grated cheddar. The cheddar will begin to melt and at this point it must be stirred until smooth!
Last but not least…whip out your food processor and blend 1litre of stock, cauliflower, the cheesy sauce and voila! A gorgeously velvety soup. If you are not vegetarian; serve with crispy bacon bits, if you are…serve with some grated cheddar!
This recipe makes about 3 litres of delicious soup!