Super easy and absolutely delicious, this cream of cauliflower soup is bound to please.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon chilli flakes
- 750g cauliflower, trimmed, cut into florets
- 2 cups Massel vegetable liquid stock
- 2 cups water
- 1/4 cup pouring cream or creme fraiche
Method
- Step 1Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 6 to 7 minutes or until very soft.
- Step 2Add coriander, cumin and chilli flakes. Increase heat to high. Cook, stirring, for 2 minutes. Add cauliflower, stock and water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until cauliflower is tender. Set aside for 20 minutes.
- Step 3Blend soup in batches until smooth. Return to saucepan. Stir in cream. Stir over low heat until hot. Season with salt and pepper.
- Vegetarian
Nutrition
689 kj
Energy
12g
Fat Total
5g
Saturated Fat
6g
Fibre
6g
Protein
16mg
Cholesterol
545.47mg
Sodium
5g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Super Food Ideas
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