I was watching an episode of the Great British Food Revival a couple of weeks ago and was shocked to find out that one of my favourite vegetables has gone out of fashion with the British public. What is it? The humble cauliflower no less, a cheap versatile vegetable that is in my opinion very tasty. Also, cauliflower is extremely nutritious containing high levels of folate, has cancer preventative properties, acts as a blood and liver cleanser, strengthens the immune system and more. Plus it benefits people suffering from asthma, arthritis, high blood pressure, constipation and kidney and bladder disorders.
Although it is top on my list of vegetables I have to admit to never eating cauliflower soup before, I’ve done it curried, cheesed and just plain but never as a soup so I thought I would give it a go.
All measurements are approximate
- 1 Large cauliflower
- 1 large onion chopped
- 2 cloves of garlic chopped
- 2 potatoes peeled and chopped
- 2 tbsp butter
- 1200ml vegetable stock
- 1 large tbsp mild curry powder
- 200 ml cream or 100ml of cream and 100ml natural yogurt
- Remove the leaves from the cauliflower and chop into smaller pieces, include the white stalk, and wash
- Heat the butter in a large saucepan and gently cook the onion, garlic, cauliflower and potato for about five minutes
- Add the curry powder ( adjust quantity according to taste) and stir
- Add the vegetable stock and bring to the boil, simmer until the potatoes and cauliflower are tender
- Remove from heat and carefully blend the vegetables until smooth. Add more stock or water if you like a thinner soup.
- With the soup back in the saucepan add the cream or yogurt and heat gently. Add a good grind of black pepper.
- Serve with croutons
- 2 thick slices of bread ( use GF bread for Gluten Free croutons)
- 4 tbsp olive oil
- Preheat the oven to 180•C/350•F/Gas 4
- Cut the slices into big chunks including the crusts, a standard slice will make about 12 croutons
- Put the oil in a shallow dish
- Add the bread chunks to the oil, turning to ensure that the chunks are well covered and saturated in oil
- Place the bread onto a baking tray and bake in the oven for 5 minutes
- These can be used straight away or left until the next day they go nice and crispy. Store in an airtight container in the fridge
- Turn the croutons over and cook for approximately another 5 minutes
Using Gluten Free stock and bread makes this another delicious Gluten Free meal