Creamy Cauliflower Soup

Soup weather is here! And if you’re a long-time reader of Peet Can Cook you’ll know just how much that excites me. But for any newcomers, let me just reiterate — I LOVE SOUP. Like, LOVE LOVE.

That said, despite being a pretty big fan of cauliflower I’ve never actually turned it into a soup, so this week I decided the time had finally come. Plus I had a beautiful cauli languishing in the bottom of the fridge, and after guilting out during the War on Waste episode about evil methane gases caused by fruit and veg hanging out in landfill, there was no way I was going to let that sucker go to waste.

Typically this type of soup would include cream, but I was chasing a lighter option so went with soy milk. Still couldn’t resist a bit of butter though, could I? But not to worry, if you’re after a vegan version just ditch the butter — it will be just as tasty, I promise.

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1 head cauliflower, cut into florets
2 medium potatoes, peeled and cut into quarters
3 cloves garlic, finely chopped
6 spring onions, finely chopped
2 sticks celery, diced
1 litre vegetable stock
1 cup soy milk
2 tbsp olive oil
1 tbsp butter (optional)
Salt and pepper

Heat olive oil (and butter if using) in a large heavy-based saucepan over medium-high heat, then add the garlic, spring onions and celery. Cook, stirring continuously, until the garlic and onions begin to brown slightly — being careful not to burn them. Add the potatoes and cauliflower and stir to coat them in delicious toasty garlic and onion flavour.

Next, add the stock, season with salt and pepper, and bring to the boil. Allow to boil for a few minutes, then reduce to a simmer and pop the lid on. Cook for around 30 minutes, or until all the veggies have softened. If it’s looking a little watery at this point just keep simmering with the lid off for another 5 minutes.

To finish up, remove from the heat and blend with a stick blender until you have a nice creamy consistency*. Stir through the soy milk, and add more salt and pepper if necessary. Serve with, well, with bread of course!

Serves 4.

*If your soup is too thin once you’ve blended it just pop it back on the heat to reduce. On the other hand, if it’s too thick you can add a little more soy milk or water.Β 

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