Today I bought a cauliflower and when I got home, I discovered another one in my fridge. Oops! What to do with the extra cauliflower? I decided on soup, for this wet, cold day in Perth. I often make this soup, but have never weighed ingredients, or recorded it. It’s such a quick, easy meal, that I thought it would be a great one to share with you for when you too have excess cauliflower, or just feel like a yummy soup!
50g Parmesan cheese, diced 2cm (omit for DF/V)
700g cauliflower, roughly chopped
100g brown onion, quartered
2 garlic cloves (10g)
30g unsalted butter (olive oil for DF/V)
1 sprig of thyme, leaves, no stem
60g vegetable stock paste concentrate
10g Dijon mustard
a few big pinches of pepper
180g haloumi cheese, strips (omit for DF/V)
olive oil, for frying haloumi
200g milk (plant based milk for DF/V)
chives, finely sliced, for serving
1. Place Parmesan in mixer bowl. Grate 8 seconds/speed 9/MC on. Transfer to a bowl.
2. Place cauliflower, onion and garlic in mixer bowl. Chop 6 seconds/speed 5/MC on. Scrape down bowl.
3. Add butter and thyme. Cook 5 minutes/steaming temperature/speed 2/MC off.
4. Add water, stock, mustard and pepper. Cook 12 minutes/100/speed 2/MC on.
5. Meanwhile, fry haloumi in a frying pan.
6. Add milk and Parmesan to mixer bowl. Heat 3 minutes/90/speed 2/MC on, then puree 30 seconds/speed 9/MC on, ensuring you increase the speed slowly.
7. Serve soup in bowls, topped with haloumi and chives.
If you’re looking for more recipes that use cauliflower, check out these ones:
Cauliflower Cheese Waffles
Roasted Cauliflower and Split Pea Soup
Cauliflower Mash with Steamed Veges
Creamy Curried Caulisotto
Also, you will find some great recipes that use cauliflower as a main ingredient in some of my cookbooks:
Caulironi ‘n’ Cheese, in Feel Good Food Made Easy
Curried Cauliflower and Carrot Slice, in Lunches and Snacks Made Easy