Creamy Cauliflower Soup is a vegetarian soup which will warm your body and your heart on a cold evening. Made with a mixture of cauliflower and a few other vegetables, it is also a great dish to help clear out left over vegetables from your refrigerator. It is therefore, wholesome, tasty and budget friendly.
Since my daughter is not too fond of cauliflower, always prefering the more fashionable cousin, Broccoli, I do try to find ways to get her to eat cauliflower. She is not a child who, so I cannot “hide” the cauliflower in her food. She is an architect with a pretty sophisticated pallete. However, there two preperations of cauliflower she eats without much ado – Cauliflower Rice and now this Creamy Cauliflower Soup.
My prelude – when I do my food prep, I chop my vegetables etc and I do collect a few vegetables and boil these in 5 cups of water. If you are working on a budget, then start with the vegetable that you got relatively cheap. This can be carrots, cauliflower, tomatoes, beets. Then add to this a few more vegetables in smaller quantities. The basic recipe will remain the same.
CREAMY CAULIFLOWER SOUP
8 florets Cauliflower
2 Cloves Garlic (optional)
3-4 sprigs Coriander
2 Cups Milk
1 Tablespoon Butter
2 Tablespoons Plain Flour
In a pot, add 5 cups of water and add in all the vegetables. You can cut these in any way. it doesnt really matter.
Allow to come to a boil, then lower the flame and allow to simmer for 45 mins. By this time, you would be left with 3 cups or so of water.
At this point, you can either cool it, put it in a container and refrigerate it or you can move on to the next step.
Put the water with all the vegetables into a blender and whisk it till smooth.
Should you have used brocolli or any other vegetable which will change the colour of the puree you are about to create, remove it at this point. You have already sucked the nutrition out of the baby, so it is now time to let it go. I also remove the coriander.
To make bechamel sauce.
In a pan, add butter and then flour. Cook on a low flame, allowing the flour to turn golden.
Add in the milk slowly while whisking to avoid any lumps. You can pour in about 3/4 of the milk and reserve the balance in case you want a thinner consistency.
Add in the puree and salt and pepper.
Do not add any onions, garlic or coriander into the base as your puree has been flavoured with all these ingredients.
Garnish with a small piece of (or grated) cheese on top of the hot soup and a very sparing amount of thinly chopped coriander or spring onion. Serve with garlic bread for a complete meal.