CauliflowerSoup

Three Ways

Enjoy it as it is , or consider transforming it with the suggestions on pages 3 -5 .

Try a different version each day. Ideal for a packed lunch -

take the soup in a flask and put the extras in your lunch box.

This makes a big batch of a simple soup that celebrates the delicate white curds of

the cauliflower.

oil for frying

2 onions, sliced

2 celery sticks, finely diced

salt

1 large cauliflower, broken into florets

3 garlic cloves, finely chopped

2 bay leaves

1 litre vegetable or chicken stock

2 tsp Dijon mustard

1 lemon

Ingredients

Method

Basic Cauliflower Soup

Warm 2 tbsp of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 mins, until starting to soften.

1

Add the cauliflower, garlic and bay. Cook for 5 more mins.

2

Tip in the stock. Bring to a simmer, cover and cook for 10 mins, or until everything is soft and tender.

3

Remove the bay leaves. Stir in the mustard and a squeeze of lemon juice. Blend the soup until completely smooth

4

Add a dash of water if it seems too thick. Taste and tweak with more salt, pepper and lemon to your liking.

5

Serves 4 generouslyPrep & cook 30 mins

2

The only thing that could make this more Spanish is a small grating of Manchego

cheese.

For a veggie version, stir 1 tsp of smoked paprika in with the cumin; it is the dominant

flavour in chorizo.

1 tsp cumin

50g chorizo, thinly sliced

40g green olives, sliced

small bunch of parsley, chopped

olive oil

Make it… Spanish

Ingredients

MethodPlace 1 portion of soup in a pan and stir in the cumin. Bring to a simmer over a gentle heat.

1

To serve, garnish with the chorizo, olives and parsley. Finish with a drizzle of olive oil.

2

Makes one portion

3

The character of the curry paste is up to you. A calming korma or a molten madras; you choose. The baked naan croutons and

toasted coconut add texture as well as flavour.

1 tbsp of your preferred curry

paste

1 naan bread

1 tbsp toasted coconut flakes

small bunch of coriander chopped

Make it…With Indian Spice

Ingredients

MethodPlace 1 portion of soup in a pan and stir in the curry paste. Bring to a simmer over a gentle heat.

1

Tear a naan bread into small bite-sized pieces. Throw them in a roasting tray with a little oil.

2

Makes one portion

Bake at 180˚C/Gas 4, stirring occasionally, until golden - about 10 mins.

3

To serve, garnish the soup with the naan croutons, coconut flakes and coriander.

4

4

The mild cauliflower becomes a backdrop for the complementary pairing of creamy blue

cheese and sharp/sweet pickle.

You’ll need to make the pickle ahead of time. It gives you a little more than you need, but

will keep for up to a week.

100ml red wine vinegar

50g sugar

1 firm pear, cut into matchsticks

½ small red onion, finely sliced

100g blue cheese

30g walnuts, toasted and chopped

Make it… With Blue Cheese, Pickled Pear

& Walnuts

Ingredients

Method

Place 1 portion of soup in a pan and bring to a simmer over a gentle heat.

1

To serve, garnish with some pickled pear, crumbled cheese and walnuts.

2

Makes one portion

To make the pickled pear in advance, warm the vinegar and sugar together until the sugar dissolves. Remove from the heat

and stir in the pear and onion. Add a good pinch of salt and leave for at least an hour,

preferably overnight.

5

Flavour friends of cauliflower…

Coconut milk

Cumin

Turmeric

Caraway

Bacon

Mustard

Mascarpone

Crème fraîche

Blue cheese

Share your creations!#livelifeontheveg