I enjoy making different soups and experimenting with the different herbs. In addition to this, I love my vegetables so this helps as well with my experimentation. Thirdly, it is a great way of incorporating the benefits of all of vitamins of the vegetables in a liquidised form. Makes a change from frying and roasting.
Cauliflower is great in supporting The immune and hormonal system. It is great in flavour when you use the right herbs and seasoning. I also adding spinach and mushrooms for extra flavour, vitamins and iron. It is really a nice and flavoursome soup, don’t be put off.
Prep: 10 mins
Cooking: 1 hour
Serves: 2 people
-1/2 cauliflower (broken into florets)
-6 Mushrooms chopped
-2 Handfuls of spinach leaves
-1 red onion
-1 chicken stock cube
-1 Tsp cornflour
-1 Tbsp milk
-1 tsp garlic granules
-1 tsp parsley
-1 tsp chives
-1 tsp coriander
-1 tsp marjoram
- Handful of grated cheddar cheese
-Salt and pepper to taste
Fry butter in a saucepan until melted on a medium heat.
Put a little bit of water and add the cauliflower.
Add the lid to allow the cauliflower to be steamed.
Fry mushrooms in butter, parsley, coriander, garlic granules and chives.
Fry spinach in butter, parsley, coriander, garlic granules and chives.
Put the cauliflower in a blender.
Blend the cauliflower until puréed.
Add to the saucepan and stir.
Add mushrooms and spinach.
Add the stock cube, herbs, grated cheddar cheese, salt, and pepper to taste.
Add cornflour if you want a thicker, creamier texture.
Serve in a bowl and add cheddar cheese and parsley.