I could eat soups all year round. I love LOVE soups, love them all! But as the days cool down, a soup simply becomes a more appealing option that will warm your whole body + soul. So let’s talk soup! I’ve already had an experiment with cauliflower last winter, and although it was nice, it didn’t quite hit my sweet soup spot. Both the texture (too watery) and flavour (a little too ‘clean’) needed some improvement. Here is a much more satisfying version, and in fact, an absolutely delicious one. Plus, it takes no time! The parmesan crisps (recipe from taste) are a very yummy addition…
Type of dish: Main or entree.
Prep time: 15 min
Cooking time: 20 to 30 min
1 large cauliflower, washed and cut into florets
1 leek, washed and sliced
2 potatoes, peeled and chopped
1 onion, diced
2 garlic cloves, finely diced
2 tablespoons coconut oil
Sea salt and freshly ground black pepper
4 cups water or vegetable stock (if using vegetable stock do not add salt)
0.5 cup soy milk (optional)
Prefer organic ingredients: better for you, better for the environment!
For the parmesan crisps:
0.5 cup finely grated parmesan cheese
0.5 teaspoon plain flour
Preheat oven to 220°C.
Line a baking tray with baking paper.
Combine parmesan and flour in a bowl.
Sprinkle, in a thin layer, over centre of prepared tray.
Bake for 2 minutes or until cheese is melted and golden.
Cool on tray.
Break into pieces.
Sauté onion in coconut oil over a medium heat until softened and translucent. Do not brown them.
Add leek and garlic and cook until softened.
Add potatoes, cauliflower and 2 cups of water plus a little sea salt and pepper.
Cover + cook for 10 – 15 minutes until the cauliflower and the potatoes are tender and then remove from the heat.
Blend until smooth with 2 cups (or more) of water or stock, depending on the consistency you like.
Stir soy milk into soup and place over medium-low heat until heated through.
Serve warm soup in large bowls with parmesan crisps, season with pepper and enjoy!
Bon appétit ^_^