Hello Hello!  Here is a quickie soup recipe. I made this Cauliflower soup twice last week.  The first time was as a request from J & E for soup – when I had pizza planned – so I looked in the fridge and was able to pull this together from what I had to hand.  It was so good that I made it again the next night !  Even better it’s done in about 30 mins.  It was a instant success, and even had J licking his bowl clean… two nights in a row.

Cauliflower Soup

I served this with a dollop of creme fraiche, toasted pine nuts and dill the first night.  The second night, I removed a sausage from the casing and broke it up, frying it until all the pieces with crispy and threw the pine nuts in to brown along with it.  This was also quite delicious!  Could work equally well with bacon or to keep it veg or vegan, try toasting buckwheat in some chilli oil and sprinkle fresh parsley.  The combinations are endless!

 

To keep this soup going for a third night, I made fish sticks and let the kids dip them in the soup.  Also to great success!  This soup can easily be vegetarian or vegan if preferred.

Cauliflower Soup-2

Now For The Recipe:

Cauliflower & Pine Nut Soup

  • Cook Time: 30 minutes
  • Persons: 4-6
  • Difficulty: Easy

  • Ingredients
  • Half of a large cauliflower, approx 400g
  • 1 yellow onion
  • 1 fennel bulb
  • 2 celery stalks
  • 3 cloves garlic
  • 2tbsp pine nuts + 1 tbsp for garnish
  • 3cups / 750ml chicken or vegetable stock
  • 1tsp fish sauce
  • 1tsp salt
  • 1tsp pepper
  1. Instructions
  2. Prep all your ingredients by cutting your cauliflower into florets, dice the onion, slice the fennel and celery, mince the garlic
  3. Heat 2 tbsp of olive oil, over medium heat, in a large soup pot and add the onion, celery and fennel. Cook, stirring occasionally until the onions are translucent and soft – approx 6-8 minutes.
  4. Add in garlic and pine nuts and cook for 1-2 minutes until fragrant. Then stir in the cauliflower florets. Cover the pot with a lid and cook for 20 minutes. Make sure to give it a stir every now and then so nothing is burning on the bottom.
  5. Meanwhile toast the reserved pine nuts for topping.
  6. After 20 minutes, turn the heat to high, remove the lid and pour in the stock. Bring to a boil and then turn heat down to simmer for a additional 5-10 minutes.
  7. To finish, turn the heat off and blend the soup until smooth.
  8. Serve warm with pine nuts on top, a dollop of creme fraiche or whatever you fancy!