Puddings & Desserts
Vegetarian & Vegan
Cauliflower Soup
It’s been so lovely to have time to stop for a proper lunch every day while I’ve been away from my office between Christmas and New Year, instead of grabbing something quick to fuel an afternoon at my desk like I normally do during the working week. I once read an interview with a top Parisian businessman who said it was imperative to take a two-hour lunch break every day - if only that were possible! Anyway, one of the tastiest lunches I’ve made over the past week has been one of the simplest… this smooth, velvety soup needs just a few ingredients but it’s like the savoury equivalent of nectar. I served it with homemade wholemeal bread rolls (an equally easy recipe, which I’ll post here tomorrow), spread with mashed avocado, lots of lemon juice and a good sprinkling of black pepper. Winter lunchtime heaven!
Ingredients
Serves 4
- 1 head of cauliflower
- about 1 litre hot chicken stock
- 2 tsp Dijon mustard
- Smoked paprika
Method
Cut the cauliflower into 8, removing any dry leaves but keeping any that still look fresh. Put in a large pan with enough stock to just cover it, bring to the boil then simmer for about 20 mins until very tender. Drain off about two-thirds of the stock, but reserve it. Blitz the cauliflower and remaining stock with a hand blender until smooth, then adjust the consistency with as much of the reserved stock as you need. Stir in the mustard and taste for seasoning. Sprinkle with smoked paprika and serve - it's best when it's nicely warm but not piping hot.
A Cook's Plot Tip
The success of this soup really depends on the quality of the chicken stock you use - I made mine with a Knorr Stock Pot, which is delicious (or use turkey stock if you were organised enough to make and freeze some at Christmas).