Cauliflower has recently grown in popularity as chefs and foodies have begun using it in a variety of interesting ways including air fried whole to produce a sweet, crisp result, pureéd once steamed to make caulie-mash, or chopped finely in a food processor and steamed to produce Cauli-rice. However, a firm favourite in our home is still Cauliflower Au Gratin which has recently been usurped by Creamy Cauliflower Soup – keep reading to get my delicious, quick & easy recipe ☺
What’s in it for me?
Cauliflower is a member of the cruciferous vegetable family along with broccoli, cabbage and Brussel sprouts. It is considered a superfood as it is packed full of nutrition and contains glucosinolates (sulphur containing chemicals that may help protect against several forms of cancer and lessen the effects of aging). Cauliflower is high in vitamin C, and provides a good dose of vitamin B6, K and magnesium, is a good source of folate, is low in sodium and sugar, high in fibre and antioxidants* and is largely fat and cholesterol free.
People with thyroid problems should avoid eating excessive amounts of cauliflower and cabbage as both interfere with the body’s absorption of iodine. People with IBS may find that cauliflower causes their symptoms to worsten.
*Antioxidants are compounds that help repair cells and protect them from inflammation
A-head of its time!
Mild, slightly sweet and a little nutty, cauliflower can be eaten raw or cooked – but be warned, long cooking times will result in a mushy end result which is only suited to making cauli-mash or soup. Caulifower as a side dish is tastiest if steamed until still firm but can be speared with a fork with only a little resistance.
While white is the most common colour, you’ll also find cauliflower in shades of orange, purple and green – each variety having slightly different nutritional benefits.
This creamy, delicious soup is irresistible as a light lunch or starter. Serve with crisp, warm bread.
Creamy Cauliflower Soup
Ingredients:
- 30 ml butter
- 1 large onion – chopped
- 1 medium sized cauliflower (or a precut packet) – chopped
- 1 litre chicken/vegetable stock (1 litre water + 4 stock cubes or teaspoons of stock powder)
- 1,25 ml salt
- 15 ml flour mixed with 30 ml milk in a small bowl
- 250 ml cream (or half cream/half milk mixture)
- Ground black pepper
Method:
- Heat oil and butter in a large saucepan.
- Add prepared onion and cauliflower and toss together on low heat until sizzling for approximately 3 minutes.
- Add stock and salt, simmer, covered until the vegetables are soft – approximately 15 minutes.
- Check seasoning and add more if necessary.
- Blend soup until smooth using a hand blender or if you prefer chunky soup, use a potato masher to soften the big chunks of cauliflower.
- Add some of the hot soup liquid to the flour/milk mixture, stir until smooth. Return this mixture to the pot and bring to the boil, stirring until the soup has thickened.
- Remove from the heat.
Add cream and black pepper. - Serve hot with crisp, fresh bread.
(serves 2 – 4)
I am not really a cauliflower fan but this soup is absolutely amazing. I am so glad to have the recipe.