This cauliflower soup recipe is one of very few that our children will eat fairly cheerfully, and grown-ups tend to love it too. It also happens to be one of the laziest recipes in our collection, which is a bonus. You can add a splash of cream or put some grated cheddar into the soup if you want it to be extra rich, but you might be surprised at how rich it already is. We do add some grated cheese on top though - delicious. There are no precise measurements with this recipe, just guidelines, so feel free to adapt.
- 1 small cauliflower, leaves removed and broken into florets (note - the leaves are tasty roasted in the oven with a little oil and salt!)
- 1 shallot or half an onion
- 1 garlic clove, sliced or crushed
- Hot vegetable stock (enough to cover the cauliflower)
- A little oil for frying
1. Heat a little oil in a large pan and fry the onion/shallot and garlic gently until soft (5 - 10 mins). Stir regularly.
2. Add the cauliflower to the pan, then cover with enough stock so that there's about two inches of stock above the florets.
3. Bring to the boil, then simmer for around 15 minutes on a medium heat. The florets should be soft.
4. Blend the soup and add some salt/pepper if needed. Add a splash of cream if you like.
5. Serve with grated cheese/croutons/whatever you like!
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