sharing recipes from one generation to the next
I think I am a “soupaholic.” Warming, nourishing, easy and delicious, as soon as the days start to shorten I start to make soup, big pots full of soup. Enough to be served on successive days for lunch or portioned and frozen for a quick meal when fatigue or lack of time make my thoughts turn to take away. I can think of little else to serve for a wintery lunch than soup, teamed with cheese and crusty bread, yum. I think I make pretty good soup, and you will see over the coming months just how diverse my repertoire is.
1 whole cauliflower
1 brown onion, roughly chopped
1.5 litres chicken stock
250 mls milk ( I use Bonsoy)
2 cloves of garlic finely minced
2 teaspoons curry powder
Juice of ½ lemon
¼ cup chopped fresh coriander
Salt and pepper to taste
There is no need to trim any stem or young leaves on the outside of the cauliflower, just roughly chop the whole head and put it into a large pot. Add the onion and stock, then bring to the boil. Cover, reduce heat and simmer for 30 minutes.
Remove the pot from the heat then purée the cauliflower until smooth with a stick blender. Add the curry powder, milk and lemon juice, blend thoroughly. Season to taste with salt and pepper, then stir in the fresh coriander. Serve immediately.
Makes approx 2 ½ litres of soup.