Cauli Soup
Another soup for the city worker who feels a slight ache at the base of their head amid fears that the project they are working on will suffer irreversible damage if they were to – gasp – get a cold.
Serves: 3 – 4
Prep: 10 min
Cook time: 15 min
Ingredients:
Ingredients:
1 head of cauliflower cut into one inch pieces
5 garlic cloves
1 liter of chicken / veggie stock
1 leak sliced
2 tablespoons of olive oil.
1/8 cup of parmesan
Varieties include more or less garlic, roasting the garlic, or sprinkling a tad of paprika.
1. Lightly sauté the leek and garlic until soft.
2. Add cauliflower and cook for a few minutes to coat in the flavours
3. Add the stock, which should just cover the cauliflower – if not add a little more water
4. Boil until the cauliflower is soft.
5. Allow to cool for a while so that when you blend the soup no splatters burn you. During this time add, 1/8 of a cup of parmesan cheese to the broth and check for seasoning.
6. Blend until smooth and reheat to serve with a crumble of parmesan in the centre.