Soup is such a quick comforting food in the cooler months. It warms your insides and often takes the chill from your face (and if you happen to be drinking from a mug, your hands as well). I love soup for its simplicity, it’s cheap to make and great to freeze for last-minute can’t be bothered cooking kinda meals.
This particular recipe was inspired by the recent arrival of my latest Donna Hay magazine in the mail, modified with some consulting of my Stephanie Alexander bible to create my own version of a dairy & soy free creamy cauliflower soup.
Creamy Cauliflower Soup
- 1 head of cauliflower
- 2 potatoes
- 4 cloves garlic
- 1 tbl sp olive oil
- 2 cups chicken stock
- 3 cups water
- 1 bay leaf
- Salt & ground black pepper to taste
- Dill tips to serve
Cut your cauliflower into pieces about 2-3 cm square (1 inch ). Peel & cut your potatoes to a similar size. Peel & slice your garlic. Heat a large pot over a med-high heat and add you olive oil. Add your vegetables and cook off for approx 2 mins.
When they start to stick add your stock, water & bay leaf. Bring to the boil and then simmer for approx 20 mins.
Purée with a stick blender and then season to taste.
Serve with toasted cheese sandwiches, a crumble of Parmesan cheese or just a simple garnish of dill. Will make approx 6 cups of soup.
Happy Cooking & Happy Eating