GF : DF : SF : V : VG
This cauliflower soup can completely change flavour from one bowl to the next based on the spices, toppings, additional proteins or vegetables added to it.
+ toasted corn and smoky paprika
+ shredded blanched kale and herbs
+ poached shredded chicken, chilli and coriander
+ chickpeas, cumin, chilli, ginger and mint
Eat some, freeze some and top diversely each time! Over to you!
1 (440g) leek, finely sliced
2-3 stalks (200g) celery, sliced
3 cloves garlic, finely sliced
2 tablespoons grapeseed oil
1/2 head of cauliflower (650-750g), florets and stalks roughly chopped
1 litre vegetable stock
Salt and pepper to taste
Heat the grapeseed oil in a medium saucepan. Saute the leek, celery and garlic for 3-4 minutes. Add in the cauliflower and sauté a further 3 minutes. Cover with the vegetable stock and bring to the boil, then reduce heat and simmer 15 minutes. Blend the soup well and season to taste and top with your choice of delicious extras.
Topped with toasted corn and paprika in the image here and a slice of Vic’s Corn Bread find the recipe here.