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Cream of Cauliflower Soup
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Chop head of cauliflower (save a handful of tiny flowerets for a raw garnish) and put in a soup pot. Chop; add stalks celery, carrot, garlic and onions. Add spices. Barely cover with water, bring to boil and simmer until vegetables are tender. Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick. Serve garnished with raw flowerets.
Serving suggestion: Serve with a steak, plus a spinach/lettuce and mushroom
salad garnished with grated carrot and parsley. You can use the same basic
recipe for Cream of Broccoli or Cream of Asparagus Soup. You will not miss the
fact that is no actual cream in the soup, given the thick consistency and
rich flavour of the main veggie.
You can also add chopped, cooked meat for a quick lunch.
See also:
Garlic Cauliflower
Cream of Mushroom Soup
Scallion Chive Soup
Light Vegetable Soup
Broccoli Cauliflower Salad with Dressing
