A velvety soup which is quick and easy to prepare, as you only need a few ingredients to create this wholesome bowlsome of creamy lushness. Perfect for chasing away those summertime blues, if your August is as cold and wet as mine is turning out to be this year!
- I medium sized cauliflower
- 1 small onion
- 1 leek
- 1 large potato
- 1 garlic clove
- 1.2 litres of vegetable (or chicken stock)
- 1/2 tspn grated nutmeg
- 2 tbspns of olive oil
- 1/2 tspn lemon juice (optional)
- white pepper and salt
- Remove outer leaves from the cauliflower and chop the florets and stems into small chunks.
- Peel and dice the onion, leek, potato and garlic.
- Heat the olive oil in a large heavy bottom pan and fry the onion for a few minutes. Add the leek, cauliflower and garlic and fry over a moderate heat until the vegetables soften and start to caramelise.
- Add the stock and bring to the boil. Then add the potatoes, nutmeg and seasoning.
- Cook for around 20 minutes or until the vegetables have cooked.
- Liquidise until smooth.
- For added flavour, you can add a few drops of lemon juice and a swirl of extra virgin olive oil just before serving.
Did you know that the florets which make up the cauliflower head are undeveloped flower buds? The buds’ stems are therefore full of the nutrients which would have gone into producing the flowers.
Cauliflowers are classified as Brassicas and are part of the cabbage family, so in France a cauliflower is known as a ” chou-fleur” (“chou” being cabbage and “fleur” flower) and in Spain it is also known as a floral cabbage or ” coliflor ”
Cauliflowers are a good source of vitamin C, a powerful antioxidant which helps the body to absorb iron, manufacture collagen and boost the immune system ( worth boosting in any way at the moment). They also contain high amounts of Calcium, Folic Acid, and Sulphur which are important for maintaining healthy bones and joints.
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