Creamy Cauliflower Soup

April 25th, 2008

Now cauliflower isn’t normally good for anything but cauliflower cheese. But this creamy cauliflower soup with a little sweetcorn and spring onion for texture is really delicious. Its another recipe from the wonderful Cranks Bible, you must try it, it really is good and cheap as chips to make.

Cauliflower and Sweetcorn Chowder

1 large onion, roughly chopped
3 cloves garlic, roughly chopped
1 medium head cauliflower, cut into equal sized florets
750ml hot vegetable stock
3tbsp double cream
1 tsp dijon mustard
1 large can sweetcorn in water, drained
1 bunch spring onions, finely sliced

Saute the onions in a little oil and butter if you have it until soft, add the garlic and cauliflower and fry for 1 min, add the vegetable stock, bring to the boil and simmer for about 10mins until the cauliflower is soft. Its hard to specify weights of cauliflower as it would be stupid not to use a whole head, so add more or less stock depending on the size of cauliflower you have.

Once the cauliflower is cooked, puree the soup with the double cream and mustard. Season to taste. Add the sweetcorn to the soup and warm through. Serve garnished with a little spring onion.

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