A Tale of Two Soups: Soup the First – Cauliflower
Popular flavours of soup in London include: cream of mushroom, chicken and sweetcorn and Covent Garden.
Cauliflower soup isn’t at the top of the list – and why should it be when half the metropolitan population is still traumatised by their formative school dinner experiences (yes – it’s up there with sprouts, people.)
Having seen an abundance of the cauli around this month (in season? Apparently, the ‘flower thrives in -20 conditions!) I decided to give the albino broccoli another chance.
Ingredients
1 cauliflower (flowerets separated and stem cut to pieces).
1 onion sliced
6 cups of water
Pinch of salt
1/2 cup of rolled oats (optional!)
2 tablespoons of tahini
6 teaspoons of white Miso paste (or Marigold veg soup powder/or other stock to taste)
1. Put the cauliflower, onion,oats,salt with the water in a pot.
2. Cook for 15 minutes until the vegetables are tender but still firm.
3. Add the white miso or powder/stock and tahini and cook for 5 min.
There you go – another terrifying childhood memory banished, thanks to Londoncooking.
… At least until you watch Little Shop of Horrors again.
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Here’s the recipe for a really nice Cauliflower and cheddar soup I made today. Great with crusty bread. It’s yummy (although not quite as healthy as your recipe!)…
Ingredients:
25g butter
1 small onion (chopped)
1 medium potato (diced)
300g of cauliflower florets
500ml vegetable stock
150ml milk
100g cheddar cheese, grated
Salt and pepper
1) Melt butter in a big saucepan then add the onion and potatoes and cook on a medium heat for 5 minutes.
2. Add the cauliflower and veggie stock and bring to boil.
3. Cover and leave to simmer for about 25 minutes.
4. Blend until smooth and creamy. Add cheese and milk and stir until it’s melted in together. Season.
Thanks Liz, that’s soup-a… (sorry) By the way, it’s effectively Cauliflower cheese as soup? I wonder what other classic British dishes could be turned into soup?