This December, there was a new veggie star in town. And it is not just the healthy food loving people who loves it. Yes, we are talking about the brain look-alike, cauliflower. And let me tell you, cauliflower soup is really good.
So why exactly is cauliflower good for us?
Cauliflower is a good source of protein and Vitamin C. It also reduces cancer risk, helps with weight loss and reduces the risk of brain diseases.
Cauliflower heads can be roasted, boiled, fried, steamed, or eaten raw. Everyone loves cauliflower’s fresh flavour and a lovely crunch, but what might surprise is the fact, that the leaves are also edible.
When cooking the cauliflower, make sure you break the florets into similar-sized pieces, so they are cooked evenly. Stirring can break the florets into smaller, uneven pieces so it is not recommended to do that.
When purchasing cauliflower, look for heads with no brown or soft yellow spots on the surface.
Here is a recipe for a very delicious dish, the cauliflower soup. It’s fast, easy and very tasty!
To prepare this recipe you’ll need the following:
✓ 1 tbsp olive oil
✓ 1 onion, chopped
✓ 1 garlic clove, chopped
✓ 1 tsp ground cumin
✓ 1 tsp ground coriander
✓ 800g cauliflower florets, chopped
✓ 1 litre chicken or vegetable stock cubes
✓ 150ml double cream
How To Put Together:
1. Heat the oil in a deep pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until softened.
2. Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant.
3. Add the chopped cauliflower and chicken stock cubes. Bring to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool.
4. Carefully pour the soup mixture into a food processor and blend to a purée. Return the puréed soup mixture to the pan and add the cream. Season with salt and black pepper and warm through for 1-2 minutes.