Happy to say that all the veg in this soup are my own! Cauliflower, potatoes, onion, celery and garlic
Like I have said before, soup is one of the easiest things to make! Basically, you put in what you want, you boil it and eat it!
The only thing to “worry” about with a soup is seasoning – get the salt ‘n’ pepper right when cooking it and you’re laughing.
INGREDIENTS (4 Servings)
1 onion, chopped
1 stick celery, chopped
1 TBSP olive oil
3 cloves garlic (or 1 Elephant Garlic clove)
salt to taste
1 large potato, peeled & quartered (or a few small potatoes)
2 small heads cauliflower, trimmed
500ml chicken broth**
500ml water
150ml double cream
** or veggie broth or just 1L of water
METHOD
In a large pan cook the chopped onions and celery in the olive oil until the onions are just about translucent.
Throw in the garlic cloves and stir around for a few minutes.
Add the potato chunks and cauliflower pieces
Pour in the stock and add a good sprinkle of salt – maybe ½ teaspoon
(I also added a ½ teaspoon of mustard powder and a ¼ teaspoon of cayenne pepper – personal choice!)
Bring to the boil and turn down to a simmer for around 30 minutes.
Cook until the potatoes are soft and fall apart when pressed against the side of the pan.
Blitz the ingredients to a fine “creamy” consistency.
Easiest with a stick blender in the pan but transferring to a conventional blender will do.
Have a taste and season with salt and pepper as required.
Turn the heat down to low and add the double cream.
Mix the cream in while cooking a few another minute or two
Serve (or save in the fridge/freezer until needed)
