Creamed Cauliflower Soup
A simple, creamy, satisfying soup, that you can serve hot for winter nights, or cold for al fresco summer afternoons.
Difficulty and servings
Serves 6
Preparation and cooking times
- Put the cauliflower and potatoes in a large saucepan and cover with water. Bring to the boil and simmer for around 10-15 minutes until both are very soft.
- Stir in the olive oil, cumin and plenty of seasoning to taste. Whizz in a blender (or use a stick blender) until very smooth. Tip back into the pan and reheat.
- Stir in the cream, parsely and chopped leeks. At this point, either serve as it is (piping hot), or tip into a suitable container, cool to room temperature then chill in the fridge for at least two hours before serving.
- To serve, pour into deep bowls, and swirl in a little extra cream to each bowl for an attractive finish, and top with a parsley sprig.
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http://www.bbcgoodfood.com/recipes/1337637/
http://www.bbcgoodfood.com/recipes/1337637/
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Difficulty and servings
Serves 6
Preparation and cooking times
Ingredients
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