Wintery cauliflower soup

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It’s definitely winter in the nation’s capital – even predicted to snow tomorrow in higher urban areas. This is a B&W photo of our view from the balcony of our house yesterday.

Thankfully when I moved her in 2006 I invested in the right bedding and outerwear to cope.

Still it looks bleak and wintery. Just the time for warm winter soups to warm the spirit.

In the suburban veggie patch, I am growing broccoli and brussel sprouts this year. Cauliflowers too are cheap ($2 each) and in season, so I found this quick and easy recipe in the latest winter edition of Good magazine (a New Zealand based publication that has piqued my interest of late).

I don’t eat onions or garlic, so I substituted my home grown spring onions, some homemade chicken stock from the freezer, a squeeze of lemon from our bountiful lemon tree and I had some left over cream in the fridge. Delicious.

In cooking this soup, I timed it carefully. I have a tendency to leave soups on the stove and overcook the beautiful, fresh seasonal ingredients, so this time I followed the timing in the recipe to a tee and it tastes delicious.   A sprinkle of parmesan and some crusty homemade bread rolls are just the trick.

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This is a picture of soup once I added my still partially frozen home made chicken stock.

Cream of Cauliflower Soup (courtesy of Good Magazine, Issue 43)

Ingredients:

1 tbsp of butter

1 medium onion

3 gloves of garlic

1-2 green cardamom pods, crushed

Half a cauliflower, chopped, including the stalks

Juice of half a lemon

3 cups water or vegetable stock

½ cup cream

Freshly ground salt and pepper

Method:

In a saucepan on moderate heat gently sauté onion until translucent. Reduce the heat and add garlic, cardamom, chopped cauliflower and lemon juice and cook for about ten minutes until everything is slightly toasted by not browned.

Transfer everything to a lidded saucepan, add water, cover and bring to the boil. Simmer for approx. 10 minutes, stirring occasionally until the cauliflower is soft. Remove from heat and cool slightly

When cool, take out cardamom pods and blend until smooth. Before serving, bring to boil and stir in cream. Add salt and pepper to taste. Yummo.

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