Cauliflower Soup

Cauliflower is a vegetable, an annual plant that reproduces by seed and only the white head of aborted floral meristems is eaten, while the stalk and surrounding thick green leaves are used in vegetable broth or discarded. Cauliflower can be eaten baked, boiled, deep-fried, pureed, raw, sautéed, or steamed. I like all different kinds of soup, so here is an excellent addition with wonderful flavor and texture.

Ingredients serve 4

50 ml olive oil

100 g butter

400 g onion chopped

2 tsp crushed garlic

1 tsp crushed ginger

600 ml white wine

500 g water

250 g vegetable stock

1 tsp salt

½ tsp white pepper

1000 g cauliflower chopped

300 ml cream

Method

Place oil, butter, onion, garlic and ginger in a large saucepan and cook until onions soften. Add wine, water, stock, salt, pepper and cauliflower and bring to the boil covered and simmer for approx. 15 minutes until cauliflower is cooked. Puree the soup either with a stick blender or in a normal blender. Mix in cream, cook over medium heat until combined and the soup is warm but not boiling. Serve in a bowl with chopped parsley and crusty bread.

Note: Try some sautéed mushroom with chopped chives in the centre of the soup.