I love a soup snack. It is a great way to add in some extra veggies to your day, not to mention it’s a warming snack for those cooler wintery days.
Ingredients:
- Knob of butter/drizzle of olive oil.
- 2 cloves of fresh garlic, grated or finely chopped.
- 3 stalks celery, diced.
- 2-3 heads cauliflower and stalks, broken into florets.
- 2 large brown onions, diced or 1 leek, diced.
- 1-2 teaspoons dried sage.
- 1-2 teaspoons dried thyme.
- 1-2 teaspoons dried tarragon.
- 1L chicken or veggie stock or water.
- Finely grated lemon rind and the juice of 1/2 lemon.
- Salt and pepper, to taste.
Method:
- In a large pot, melt butter or olive oil over medium heat.
- Sauté garlic, celery and onions/leek until soft and fragrant (about 5-7 minutes).
- Add cauliflower.
- Cook for a couple minutes, stirring frequently.
- Add stock/water, thyme, sage, tarragon, salt and pepper.
- Increase heat to high and bring to a boil. Stir well.
- Once boiled, reduce the heat to medium-low and simmer, uncovered, for about 30-40 minutes, or until the cauliflower is cooked through.
- Use a stick blender to puree or transfer to a blender and puree in batches.
- Add water to thin, if needed.
- Serve hot with some fresh parsley and chives and some crusty bread.
Notes:
- You may find that you wish to add some potato to bulk it up a little. 1-2 larger potatoes would work well as would 3-4 smaller potatoes.
- Optional: Stock. I use a powdered vegetable or chicken (whatever is on hand). 2-4 teaspoons and enough water to cover the vegetables. You can also use liquid stock or just water. A bone broth would work nicely too.