CAULIFLOWER SOUP RECIP
INGREDIENTS ( CAULIFLOWER SOUP ) :
2 tsp butter or olive oil 1 large onion, diced
½ bell pepper, diced
½ jalapeño, finely diced 1 tsp cumin
1 dash oregano
1 cauliflower, roughly chopped
3-4 cups vegetable broth
salt and pepper
2 tbsp cream (optional)
green onions, chopped
AD D I T I O N S
Prepare your vegetables. Add some oil or butter to a large pot on medium heat. Once the oil is hot, add the onion. Let the onion fry until translucent. Add the bell pepper and jalapeño, then let everything cook until it starts to brown. Add the cumin and oregano. Add a bit of broth to get the sticky vegetables off the bottom of the pan, then add the cauliflower. Stir it all together and let it cook for about a minute
with the lid on. Lastly, add the rest of your broth and cook for about 10 minutes, or until the cauliflower is soft.
With an immersion blender, blitz the soup until creamy (don’t worry about getting every last piece). Taste it, then add salt and pepper and the cream. If you like your soup a little thinner, add a bit more broth.
Sprinkle cheddar and green onions on top before serving, preferably alongside a sliced and toasted baguette.Tags: CAULIFLOWER SOUP