We're back!! Very busy studying at the moment, still cooking, but no time to blog. Well, as I am waiting for football to start I felt like sharing this delicious purée/soup with you all. Cauliflower being in season at the moment, we decided to buy a couple of fresh ones and turn them into this scrumptious soup. Cauliflower is low in fat and high in dietary fibre and Vitamin C, so it is a very nutritious vegetable. The term spiced does not mean spicy as the spices we used are pretty mild yet fragrant. So give it a go...it is very easy to prepare...these amounts are for 6 people (as a main meal). Serve with some crusty bread. You will need...
- 1.4kg cauliflower florets
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1.5 litres vegetable stock (2 veg cubes in 1.5 litres boiling water)
- 1 and a half teaspoons ground coriander
- 1 and a half teaspoons ground cumin
- 1 and a half teaspoons ground cinnamon
- Fine sea salt & black pepper, to taste
- Olive oil
- Flaked almonds, to serve
Method
- Start by frying the onion & garlic in about 2 tablespoons olive oil on low heat until soft & transparent. Make sure you stir frequently.
- Add the coriander, cumin and cinnamon to the onion & garlic and fry for about 3 minutes or until well fragrant.
- Add the cauliflower florets and vegetable stock. Give it a good stir and add salt & pepper to taste.
- Simmer for about 15 minutes on medium heat or until cauliflower is tender.
- Purée the soup in a blender (making sure that you leave some air when blending so as steam can escape), ladle in bowls whilst still hot and top it up with some flaked almonds.
- Serve with crusty bread.
Enjoy!!
R&A
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