Summary: This soup is so luscious, thick and creamy with subtle acidity. We really lapped this up but I gave Mummy Ask a tupperware container for work and she made everyone jealous! Over soup! It’s nice and simple but do take the time to find some verjuice, it’s in good supermarkets everywhere.
Ingredients
- 1 tblsp of oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 cauliflower
- 1/2 cup verjuice or white wine
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 cup cream
- Stock
- Salt
- Pepper
Instructions
- Chop the cauliflower into florets and set aside, then finely dice the stalk of the cauliflower.
- Heat oil in a saucepan over medium heat. Add onion, chopped stalk and garlic. Sauté for about 6 minutes or until very soft. Add the coriander and cumin and allow to cook for another 2mins.
- Pour in the wine or verjuice, stir to get any brown bits of flavour off the bottom of the the pan. Add the cauliflower florets and add hot stock to just cover. Simmer until cauliflower is very tender.
- Blend the soup with a stick blender (or in the blender once cooled) and return to saucepan. Season with salt and pepper and stir in cream. Heat on a low until hot and serve with crusty bread. Or the Cream Capsicum Scrolls you see in the pic.
Recipes
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Soups
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Vegetarian
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