Easy Peasy Cauliflower Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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There's lots of really great cauliflower soup recipes out there, but today, I wanted to make some really quickly, so I skipped lots of the steps that I couldn't be bothered to do and you know what? It came out fine! So, if you want a tasty soup really easily, try it out! (For the grated cheese, I used emmental, but the recipe editor didn't recognise it, so I put cheddar instead. I'm sure it would be great with either!) Ingredients:
2 medium heads cauliflower |
2 medium onions |
2 bay leaves |
1 vegetable stock cube |
2 chicken stock cubes |
2 tablespoons olive oil |
200 g roquefort cheese |
200 g grated cheddar cheese |
boiling water |
salt and pepper, to taste |
Directions:
1. Finely chop the onion and sweat it in the olive oil for about 7 minutes, until soft.
2. Meanwhile, segment the cauliflowers into florets and roughly chop the core (leaving it large enough it's easy to find to remove later!).
3. Add the core to the onion while it is still sweating. Once the onion is soft, add the bay leaves, stock cubes (or I like to use Knorr stock pots, which are jellied stock), cauliflower and enough water to just cover - depending on your pan, and use your judgement. The more water you add, the runnier your soup, so if you want it thicker, add less water and make sure you turn the cauliflower over during cooking time to allow all the florets to cook.
4. Cook for 10-20 minutes, until the cauliflower is completely tender.
5. Remove the pieces of core, which will still be hard, and the bay leaves and use a hand blender to whizz it up.
6. Return to a gentle heat and add the cheeses, stirring until they are melted through.
7. Season with salt and white pepper, to taste.
8. Serve with a little cream or creme freche if desired, or sprinkled with a little grated cheese.
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