I’m having a friend around for lunch today, so the timer in the photo is for the apple and sour cream slice that I just popped in the oven.
We are also having cauliflower soup with fresh sourdough for dunking. A good wintry day lunch that’s quick and easy to prepare. Being my daughters’ favourite, the leftovers are perfect for after school warm-up.
This is one of those amazingly healthy soups that taste deceptively unhealthy. I rarely add the cheese and potato when I am preparing it just for us, so in itself this is very low in fat and calories, yet has a velvety smooth texture that warms you from the inside on days like today.
With the addition of cheese it becomes something very different- almost a deconstructed cheesy cauliflower.
What you need
- 50g butter
- 1 onion, finely chopped. In season, leeks are good too…
- 1 garlic clove, crushed
- 1 large cauliflower, chopped into florets. Include the stalks
- 1 potato, chopped (optional, but makes it all a little smoother)
- 150g cheddar cheese (optional, but yummy)
- salt & pepper
What you do with it
- Heat the butter in a large pan
- Add garlic and onion (or leek) and cook until softened
- Add the cauliflower and potato and 1 litre of boiling water. Bring back to the boil and then reduce heat to a simmer for 20 minutes or until veg is tender.
- Add the cheese (if you are using it) and whizz the soup in a liquidizer or hand held shoosher thing (I’m sure you know what I mean). This will give it a velvety smooth texture.
- Adjust seasoning and you’re done.
This freezes well for a couple of months, but only if you haven’t added the cheese- do this when you reheat it.