So this afternoon amongst the chaos that unfolds on our house on Wednesdays (we have girls choir to get to amongst other appointments), I decide that creativity has hit and it won’t give in.
I purchased a head of cauliflower at my last market visit and I’ve been waiting to try it, so of course the camera comes along for the ride.
I’ve never made a Cauliflower Soup before, so this was completely new for me, and considering I had everything in my head first, I was kinda proud of what I came up with. My two older kids demolished it, and asked for seconds so I can definitely recommend you try your kids on this one.
I have to say, if I were cooking for no kids, the chilli would have been a little heavy, but I wanted them to love it so I omitted it this time, and just added it to my own dish at the end. It was delicious and it will definitely become a regular in our house.
1 Garlic Clove
5cm piece Ginger
1 red onion
1 Celery Stalk
Half a Cauliflower head
1 tsp Cumin seeds
1tsp Corinander Seeds
1 tsp Ground Tumeric
600ml Chicken Stock
Yogurt, Mint and a little chilli to serve
Chop all the vegies, fairly fine, not so much for looks, more for cooking time, so don’t be too fussy. Use a Mortar and Pestle and grind any whole spices, till the kitchen is filled with aroma (my favourite bit).
Heat the oil in a stock pot style pan. I used my Tagine as it was the perfect size, and if you have one use it, as it really adds to the cooking style of the dish. Add the Garlic, Ginger, Red Onion, Carrot, Celery to the pan. Saute the vegetables lightly and add the spices.
Once the spices have well coated the vegies, add the cauliflower as well and mix. Once the Cauliflower is well coated also and has started to saute slightly add the chicken stock and allow to simmer for about 15-20 minutes. Once you can see the vegetables are nice and soft, remove from the head and get out your stick blender and wizz it. Ours still had a little texture to it, that is our personal taste , but you can make it quite smooth if you prefer.
Leave to sit for 10 minutes just to allow the flavours to enhance, and then serve in big bowls, with a splash of natural yogurt, mint and chilli, this dish was my daughter Maisie’s, hence the ommission of chillies, it did look prettier with chillies.