Cream of Cauliflower Soup
Gluten free, meat free, dairy free
- A large head of cauliflower
- 2-3 stalks celery
- 1 carrot
- 2 cloves garlic
- 1-2 onions
- 1-2 tsp ground cumin
- 1/2 tsp pepper a few sprigs of parsley
- 1/4 tsp sage (or your favourite blend of herbs; spices)
1 Chop head of cauliflower (save a handful of tiny flowerets for a raw garnish) and put in a saucepan.
2 Chop and add stalks celery, carrot, garlic and onions.
3 Add spices.
4 Cover the veggies with water so they are just covered, bring to boil and simmer until veggies are tender.
5 Let cool a little then blend with a food blender and adjust seasoning to taste.
6 Add a little hot water if the soup is too thick. Alternatively you can add some coconut milk to thin the soup to your preferred consistency. This will add an extra creamy flavour and texture to the soup. Serve garnished with raw flowerets.
Serve with a swirl of greek yogurt and some chopped coriander (cilantro).
You can use the same basic recipe for Cream of Broccoli, Cream of Courgette or Cream of Asparagus Soup.
You won't miss the fact that there is no actual cream in the soup, given the thick consistency and rich flavour of the main veggie. As mentioned in the recipe - you can add some coconut milk or a little milk substitute (like a nut milk) in place of extra water to make the soup more even more creamy.