Mel’s Cauliflower Soup
I love cooking and always aim to make food that is not only tasty but high in nutrients . I recently started to make cauliflower soup and not only sharing this very tasty simple recipe with you but also I wanted to highlighted the very important nutritional reasons for eating cauliflowers.
First of all, the health benefits of Cauliflower are many. I like cauliflowers in both Indian curry’s and soup.
The Health Benefits
Cauliflower has many health benefits -from
Supports heart health
High in vitamins and minerals
Promotes iron absorption
Promotes eye health
And also making healthy low calorie foods
One cauliflower head (makes enough for two good size bowls)
One sachet of vegi or chicken stock
2 tbls cream or creame fresh (or any suitable vegan alternative)
Coconut, olive or veggy oil
Add oil to a large pan (as the cauliflower will bubble and spit later)
Add a tablespoon pf cumin seeds.
Chop an onion into small pieces and fry in oil , I use coconut oil . Fry the onion in a large pan until it browns.
Add the cauliflower, a pint of water, stock cube salt and pepper (to taste) and bring to the boil. Once boiled then put on a low heat for at least 30 minutes (until soft)
Once the cauliflower is cooked then allow to cool and then blitz, either with a hand blender or pour into a blender. Take care if its hot as it can spill out of the top .
Add back to the pan and add a couple of tablespoons of cream to taste, salt and pepper, cook through, stir and serve.
If you don’t like your soup very blended , then keep some of the pieces of cauli to one side then smash with the back of a fork and add to the base of the soup .