Author Jean Morrison
Our 24 year old, Hayley, doesn't like cauliflower served up as a vegie in her dinner but she loves cauliflower soup. This soup is easy to make but do ensure you keep stirring it thoroughly towards the end of its cooking as it will be thick and can easily stick and scorch on the bottom of the saucepan. I use skimmed milk for health reasons but the recipe will be richer if you use full cream milk.
Cooking time: 20 minutes
Quantity: Serves 6
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1/2 of a good sized cauliflower
2 and 1/2 cups of skimmed milk
2 and 1/2 cups of good quality stock
2 tablespoons butter or margarine
1/3 cup of plain flour
1/2 teaspoon of nutmeg
Salt and pepper to taste
Optional, 2 spring onions, greens sliced finely (omit the white part)
Chop cauliflower into large florets. Place in large saucepan with the milk and the stock. Gently boil until cauliflower is cooked. Drain cauliflower and keep the liquid. Melt butter in a pan, stir in the flour and cook for about a minute stirring constantly. Take the pan off the heat and very gradually stir in the liquid. Return to the stove and gently bring back to the boil stirring constantly. If your mixture has turned lumpy don't panic. Just bamix (process) the liquid until it is smooth. Add the nutmeg, salt and pepper.
Chop up the cauliflower into smaller pieces and add back to the soup. Heat through gently as this soup may stick to the bottom of the pan. Sprinkle with chopped spring onion greens if desired.
The soup is very thick but can be thinned down with milk if you prefer. Adjust seasonings if necessary after thinning.
Serves 6 - 8 depending on your appetite.
This is also delicious using broccoli in lieu of cauliflower. Remember to turn on your extractor fan when cooking this recipe otherwise the house will have the stinky smell of cauliflower when your guests arrive. This is not desirable unless you want to eat all of the soup yourself.
Cauliflower belongs to the cruciferous family so it is a cancer fighting vegetable. It is also a blood purifier and a laxative. It also contains a high amount of vitamin C, folate, fibre, and complex carbohydrates. The head of the cauliflower remains white because the large green leaves that surround it prevent it from being exposed to sunlight. Hence, chlorophyll doesn't develop so therefore no colour forms.
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