4 tbs olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium cauliflower, cut into florets
1 tsp mild curry powder
300ml hot chicken or vegetable stock
300ml milk
100g grated cheese
Heat half the oil in a saucepan, and add onion and celery.
Stir over medium heat for 3-4 minutes.
Add the remaining oil, cauliflower, curry powder, and season.
Stir well and cook for a couple of minutes.
Cover the pan and cook for another 4-5 minutes, stirring occasionally.
Add the stock and bring to a simmer.
Add the milk and splash of water if the liquid does not cover the vegetables.
Return to a gentle simmer and cook for 10 minutes, until the cauliflower is soft.
Use a hand blender to liquidize the soup.
Stir in the cheese.
Adjust the seasoning and add a little water if the soup is too thick.
This turned out alright - it wasn't amazing but it was enjoyable enough! I've got a better recipe for cauliflower soup buried somewhere, though.
The theme for week 40 is apple, and I know exactly what I am going to make. It's another recipe from this cookbook that I also had my eye on as it sounds amazing... stay tuned!
I love cauliflower soup, but have never had it with cheese added - how did the cheese go?
ReplyDeleteIt didn't taste overly cheesy, but I think it gives it a nice flavour boost and helps to thicken the soup. I'd be keen to try this recipe with a stronger, sharper cheese, actually. I just used a very milk tasty cheese.
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