Creamy Cauliflower Soup
Serves 4-6
1 tablespoon butter
1 tablespoon olive or vegetable oil
1 onion finely chopped
2 sticks Celery diced
2 leeks white part chopped
2 cloves garlic finely chopped
2 peeled potatoes finely chopped
1 tablespoon chopped fresh rosemary
1 tablespoon vegetable stock powder msg
1 cup warm water
2 cups chopped raw cauliflower
1 litre low fat Long life milk.
In a saucepan large enough to hold the amount of ingredients heat together the butter and oil.
Add the onions, celery, leeks, garlic and potatoes and rosemary, saute until the mixture becomes aromatic.
Stir in the stock powder and water and simmer to the potato begins to soften adding a little extra water to prevent the mixture from sticking.
Add half the milk and cauliflower and simmer to the cauliflower is almost soft, add the remaining milk.
Liquidise the soup till almost smooth, thinning with more milk if it is too thick for your liking
Taste and adjust the flavour with salt and pepper.
Garnish with pesto, or chives, or crispy finely chopped chorizo it chopped parsley and crumbled feta cheese.
Serve with grilled cheese fingers
See other recipes featured on the show:
Meatballs in creamy curry sauce with a little help from Clover Creamel.
This nutritious grain is not just for soups!
