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Cream of Cauliflower Soup

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Serves: 6
30ml / 2 tbsp olive oil
2 large onions, finely diced
1 garlic clove, crushed
3 large floury potatoes, finely diced
3 celery sticks, finely diced
1.75 litres / 3 pints stock
2 carrots, finely diced
1 medium cauliflower, chopped
15ml / 1 tbsp chopped fresh dill
15ml / 1 tbsp lemon juice
5ml / 1 tsp mustard powder
1.5ml / 3/4 tsp caraway seeds
300m / 1/2 pint single (light) cream
salt and ground black pepper
shredded spring onions

Heat the oil in a large pan, add the onions and garlic and fry them for a few minutes until they soften. Add the potatoes, celery and stock and simmer for 10 minutes. Add the carrots and simmer for a further 10 minutes. Add the cauliflower, fresh dill, lemon juice, mustard powder and caraway seeds to the pan and simmer gently for 20 minutes, until the vegetables are just tender.

Process the soup in a blender or food processor until smooth, return to the pan and stir in the cream. Season to taste and serve garnished with shredded spring onions.

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