Cauliflower Soup
Serves: 6
Prep time: 15 minutes + cooling time
Cook time: 30 minutes
2 serves per portion
Recipe courtesy of Judy Stubbs, Maleny Branch
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, roughly chopped
- 3 garlic cloves, crushed
- 2 teaspoons ginger, grated
- 2 teaspoons ground turmeric
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 1 cup evaporated milk
- 1 ½ cups vegetable stock
- 1 large head of cauliflower, cut into florets
- ¼ teaspoon cracked pepper
- 3 tablespoons coriander, roughly chopped
- 6 slices wholegrain bread (to serve)
Method:
- HEAT a large saucepan over medium heat.
- ADD oil, onion, garlic and spices and sauté for 1 minute.
- ADD evaporated milk, stock and cauliflower florets.
- COOK until soft, cool slightly then blend with a hand blender to create a creamy soup.
- GARNISH with cracked pepper and coriander and serve with toasted bread.
What's Great About It:
Soups are the ultimate comfort food for winter. They are quick, easy, full of flavour and best of all, are a great opportunity to get more vegetables into your diet. One portion of this soup gets you two out of your five serves of vegetables for the day!
