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TASTY TUESDAY: Cauliflower and Garlic Soup

by Sarah on July 31st, 2012

After the yummy Courgette Soup from last week, I thought it would be a good idea to do a little series of soup recipes. Although Winter is heading towards an end in the Southern Hemisphere, we always have a couple of cold spells, even in Spring, so there’ll be plenty of time to enjoy these veggie delights. This recipe below was an interesting one for me to try as I’ve never had a cauliflower soup before. The taste of cumin is pretty strong, so it needs to be a flavour that you enjoy if you’re going to give this one a try.

Ingredients (Serves 6):

Dash of Olive Oil

1 Medium Cauliflower (1.5 kg), broken into small florets

8 Cloves of Garlic, in their skins

1 Leek, sliced into chunks

2 Potatoes, peeled and sliced into chunks

1 tsp Cumin Seeds

1 Litre Vegetable Stock

1 and 1/2 Cups Water

1/2 Cup Milk

Handful of Flat-leaf Parsley for Garnishing

Directions:

Heat the oven to 180 degrees Celsius (357 Fahrenheit). Place the cauliflower, cloves of garlic, potato and leek on a baking tray, and roast for about 20 – 25 minutes, until the vegetables have softened (don’t brown them too much). Remove from the oven and allow to cool slightly.

Fry 1tsp of the cumin seeds in a dash of olive oil in a large saucepan. Next, squeeze the garlic out of their skins, and add to the pot, along with the vegetables, stock and water. Bring to the boil, and then leave to simmer for 20 minutes.

Add the milk, season with salt and pepper, and blend until smooth. Serve with a sprinkling of parsley, and enjoy :)

PS. Moms with babies who are looking for new purée ideas, soups are a great way to go. Just leave out the salt, reduce the spices, and don’t add as much stock or water. Most soups have a great combination of vegetables and would be a fun way to introduce more exciting flavours to your little one’s palette.

From → Healthy Eating