Soupe a la choufleur (sounds posher than Cauliflower Soup!)
We have just got a lovely new greengrocers at the bottom of our road, which I am very excited about. I’ve been known to get quite worked up about the quality of fruit and veg at our local supermarket (which I try not to shop at anyway, being rather a fan of supporting independents). Popped in yesterday to the new fruit and veg shop to check it out, and I was pleasantly surprised. Lots of lovely fresh veg awaited me, so I bought a few items to check it out.
I bought a creamy white head of cauliflower that was too good to resist. We’ve already had cauliflower cheese this week (it’s my youngest son’s favourite dinner) and I didn’t want to eat that again so soon. As it’s a cool day in Melbourne here today, I whipped up a cauliflower soup that could easily start life as a puree for baby, and be extended to make a delicious soup for mum, dad and older siblings.
I had no cream, and didn’t want to have to add chicken stock or even powdered vegetable stock, which was all I had in the house. I made French onion soup during the week for a friend of mine who is vegetarian, and I decided to do something similar with the cauliflower soup. I didn’t thicken it with flour as I usually do for onion soup, but I decided to puree it for a deliciously creamy soup. Here’s the result.
1 medium onion, chopped
1 head cauliflower, in smallish pieces
2 tbsp butter
salt and pepper
Gently soften the onions in the butter. Don’t brown them, just soften them for about 15 minutes. Add the chopped cauliflower and half a cup of water to the saucepan, cover the saucepan with a lid and cook for 20 minutes on medium low. After twenty minutes, blitz to a puree for baby.
To turn this into an adult soup, simply add two more cups of water and salt and pepper to taste and you have cauliflower soup!
You can easily add extra flavours to this by crumbling some blue cheese over the top when you serve it, or some anchovy fried breadcrumbs for crunch, or even just a sprinkling of grated parmesan.
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