Whip up a batch of cauliflower soup for a tummy-warming meal on a chilly day.
Prep Time: 15M
Cooking Time: 40M
Serves: Serves 8
- 2 tbsp olive oil
- 2 onions, finely chopped
- sea salt and freshly ground black pepper
- 3 garlic cloves, finely chopped
- 4 celery ribs, finely chopped
- 2 bay leaves
- 11/2lb (675g) potatoes, cut into bite-sized cubes
- 15 cups hot vegetable stock
- 2 heads of cauliflower, trimmed and cut into florets
- drizzle of heavy cream (optional), to serve
- Heat the oil in large pan, add the onions, and cook over low heat for 6-8 minutes or until soft. Season with sea salt and freshly ground black pepper, then add the garlic, celery, and bay leaves and cook for 5 minutes or until the celery begins to soften. Stir in the potatoes and cook for 5 minutes, then pour in the stock, bring to a boil, and cook for 15 minutes or until the potatoes are nearly soft.
- Add the cauliflower and cook for 10 minutes or until it is soft but not watery. Remove the bay leaves and discard, then transfer the soup to a food processor or blender and blend until smooth. Add a little more hot stock if it seems too thick. Taste and season with salt and pepper as needed.
- Let cool completely, then transfer to a freezer-proof container, seal, and freeze for up to 3 months.
- To serve, defrost in the refrigerator overnight, transfer to a pan, and heat until piping hot. Add the heavy cream, if using, and serve with crusty bread.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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