Cauliflower soup is what you call ‘real comfort food’ and in these uncertain times, I believe we could all do with a little comfort. It’s super simple to make, I’ve made it once since the lockdown and it has brought me a lot of consolation. There are different ways to make it, however, this method works for me and I am very happy to share it with all of you 🙂.
I usually don’t measure, I just go with taste, below is a guide to give you a ballpark for the best result.
Ingredients:
1 tablespoon extra virgin olive oil
1 medium red onion, diced
2 cloves of garlic, minced
1 cube of chicken bouillon
1 cup chicken stock, warmed
Half a cup of light cream (you can also use milk)
1 head of cauliflower cut into small florets
4 peeled potatoes
Salt
Chicken bouillon
Black pepper
Scallions
Instructions:
- In a pot over medium heat, add 1 cup of water, cauliflower florets, potatoes, onions, garlic, 1 cube of chicken bouillon (not Maggi!!!!), 1 tablespoon of olive oil and black pepper for taste.
- Bring the mixture to a boil, then reduce the heat and simmer until the cauliflower and potatoes are tender. Remove from the heat and set aside to cool.
- Carefully pour the mixture into a blender, do this in batches so that the blender is not full to the brim. Blend to a puree.
- Return the puree mixture into the pot. Add 1 cup of chicken stock and half a cup of light cream. Season to taste with salt and pepper. Simmer for 5 minutes.
- Serve topped with scallions for garnish. It goes well with toasted buttered bread or if you are feeling fancy; toasted ‘garlic’ buttered bread.
Bon appétit!
I’d love to try this!