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.

Cauliflower Soup

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:

  1. In a large pot, melt butter or olive oil over medium heat.
  2. Sauté garlic, celery and onions/leek until soft and fragrant (about 5-7 minutes).
  3. Add cauliflower.
  4. Cook for a couple minutes, stirring frequently.
  5. Add stock/water, thyme, sage, tarragon, salt and pepper.
  6. Increase heat to high and bring to a boil. Stir well.
  7. Once boiled, reduce the heat to medium-low and simmer, uncovered, for about 30-40 minutes, or until the cauliflower is cooked through.
  8. Use a stick blender to puree or transfer to a blender and puree in batches.
  9. Add water to thin, if needed.
  10. 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.