Creamy Cauliflower Soup

Serves 4

You wont be disappointed with this creamy fulfilling soup just perfect for wintry lunches or a lighter style dinner served with a crusty swiss cheese toasty (just don’t tell your CM doc about the cheese!).

You want to keep the soup nice and simple with few ingredients to let the innate flavours of the cauliflower shine and so that when you add the topper you’re getting delightful bursts of umami complimenting the creamy subtlety of the cauliflower and potato.

My herbal charged Umami shake is available to purchase in the Shop.

Why do you want to be making this? The humble cauliflower is native to winter season and packs a punch of beneficial properties in both Bio- and Chinese- medicine, most notably anti-cancer and antioxidant. The sulfur content has antibiotic and antiviral action all which can loosely relate to Chinese medicine properties of sweet and bitter, having special effect on digestion and detoxing functions of the body. The pungency of onions and garlic have similar effect in the anti’s stakes while also keeping the lungs clear and strong with their pungent action - which you want for good immunity to ward off those colds and flus.

Directions

  1. Saute onions and leeks in a good glug of olive oil. Let them sweat it out to transluscent under the lid so they don’t burn and go bitter.

  2. Halfway through add the diced potato and cauliflower chunks. Saute for another 2 minutes, stirring occasionally and keeping the lid on in between.

  3. Add the hot stock to cover most of the veg with a little poking out. This will give the right thickness in the end, however you can always add more later if it’s too thick for your liking. It’s at this stage where I like to add garlic so it poaches rather than browns and goes bitter.

  4. Bring to the boil then reduce to simmer with lid on for 20-25 minutes until veg nice and tender.

  5. Remove from heat and being careful blitz with a stick blender for about a minute or longer to ensure a good even creaminess.

  6. Check for seasoning and adjust consistency by adding a little hot water to loosen. Serve with a swirl of good quality olive oil and a generous amount of Umami shake.

 
 
 

Ingredients

1 medium brown onion, diced

1 medium leek (whites only), halved and sliced

2 cloves garlic, crushed

1 large potato, peeled and diced

1 medium head of cauliflower, roughly chopped into chunks

1 Litre veg or chicken stock, heated

Umami Shake and olive oil to serve