Monday, August 1, 2011

Cauliflower soup

Serves 4

2 tbsp olive oil
2 garlic cloves, peeled and crushed
2 onions, peeled and chopped
3 leeks, washed trimmed and sliced
half a celeriac, scrubbed trimmed and chopped
1 cauliflower, trimmed and cut into small florets
1 tsp ground cumin (optional)
3 tbsp chopped fresh parsley


Heat the oil in a large saucepan or flameproof casserole dish with 1 tablespoon of water over a low heat. Add the garlic, onions, leeks and celeriac and cook very gently for 20 minutes until softened, stirring occasionally.

Add the cauliflower florets, 1 litre of cold water and the cumin. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cauliflower is tender when pierced with a knife.

Leave to cool for 5 minutes then blend in a food processor or with a hand-held blender until smooth. Return to the pan and reheat gently. If necessary add more water (or vegetable stock).

Serve in warmed bowls and garnish with chopped fresh parsley.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.