Since it is winter, I thought a cauliflower soup would work rather well. It's one of the simplest soups you can make, and done in about 40 minutes with maybe ten minutes of work involved. I do the soup with the basic white one, the dark green one you'll need to add 1/2 teasp of mustard to the recipe, and I'm most curious if anyone is willing to dare one of the other colors. Hah
Cauliflower soup.
4-6 servings
Cauliflower: 1 mid-size, uncut
Onion: 1/2, chopped roughly
Leek: 5 inches, chopped roughly
Stock cubes: 2-3
Olive oil: 1 tablesp.
Honey: 1 teasp
Milk/cream: 1 1/2 mug
Salt: 1/2-1 teasp
Pepper/chilli peppers: 1/4 teasp.
(2-4 grinds with your mill)
Basil: 15 leaves fresh, chopped.
(dried, 1 small teasp)
Parsley: Same as basil.
Chives: 1/2 inch bushel, chopped
Wash your cauliflower. You don't
need to chop it, just find a pan it fits in, and put it in. Fill with hot water
until your cauliflower is submerged and then put it on a stove, high heat. Add
a pinch of salt and pepper and set to boil until the cauliflower gets a bit of
a mushy quality. Doesn't take long, 10 to 15 mins. Drain 2/3 of the water and
leave on a low fire. Add everything except the milk and leave it to bubble for
another 10-15 mins. Use an immersion blender and blender the soup, adding bits
of milk until it is a smooth creamy mass. Let boil two or three more minutes,
et voila, your soup is ready.
