What’s more soothing on these final cold days of winter than a steamy hot bowl of soup? The answer is nothing. Soups are so easy and delicious.
Here’s our Spicy Cream of Cauliflower recipe.
-2 cups chicken stock
-1 clove garlic
-1 peeled potato
-1 head cauliflower
-2 Tbsp butter
-2 Tbsp olive oil
-Sea salt and black pepper to taste
-1 cardamon pod
In a thick bottomed sauce pan melt a little butter and a healthy glug of olive oil.
Sauté the onion and garlic.
With the side of your chef's knife break open one cardamon seed and add the meat to your sizzling onions. If you’re not a huge fan of cardamon, remove before adding the cauliflower leaving just the essence behind.
Shred your potato and add to the mixture along with the broken up cauliflower and fry on low with a lid stirring occasionally for 8 or 10 min.
Add the chicken stock, bring to a boil and then simmer for another 10 min on low heat.
Transfer the mixture to a blender, cover with blender lid and tea towel and carefully liquify.
Pour the soup back into your sauce pan and season to taste with salt and pepper.
Serve with roasted chick peas and sour cream. Drizzle with olive oil and Jonny Hetherington Essentials Beet Hot Sauce to add a spicy depth to this bowl of creamy goodness.
Voila! Spicy cream of cauliflower soup.