I made this very tasty Cream of Cauliflower soup last night for dinner. It is full of flavour and a real favourite – will be having it for lunch again tomorrow. I always just want to go back for seconds because it tastes so good – yes, its a little moreish. Creamy cauliflower is hard to resist. Best of all, each serve includes a quarter of a good size cauliflower and a good chunk of fibre.
Cauliflower is anti-inflammatory, rich in vitamins and minerals, has been known to boost heart health, and to fight cancer. It contains sulforaphane which research has shown to kill cancer cells. It is an unexpected health superstar. As a warm winter soup, it provides a delicious means to get a potent shot of goodness for your body.
- Leeks (white part) x 2 (chopped)
- Garlic cloves x 2 large (crushed)
- Olive oil x 1 tablespoon
- Chicken Stock 750ml or 3 cups (more for extra large cauliflowers)
- Cauliflower x 1 whole (medium or larger)
- Cream light 120ml (half a cup)
- Caraway seeds 1 teaspoon
- Smoked paprika 1 teaspoon
- Sweet paprika ½ a teaspoon
- Finely shredded tasty cheese 80 grams
- Salt to taste
- Garnish with chopped chives and smoked paprika
- Heat olive oil in large saucepan
- Saute onion until soft (a few minutes)
- Add and saute garlic and caraway seeds (a few minutes)
- Stir in both paprikas - stirfry for 1-2 minutes
- Chop whole cauliflower into small florets - use stems
- Transfer cauliflower and stock to saucepan
- Bring to boil, then reduce to a simmer
- Cook until cauliflower is tender (about 20 minutes)
- Place cauliflower and stock in a blender with sauteed onion & spice mix
- Puree in a blender or food processer until blended but with some texture
- Stir in finely shredded tasty cheese
- Stir in cream
- Season with salt to taste
- The mixture should be thick, but if too thick, add more chicken stock
- Top with chives (and additional cream if you wish)
Approximate (not exact) per serve: 297 calories, 15 gms fat
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