cauliflower soup

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.