Wednesday, June 17, 2015

Cauliflower & Potato Soup

If you'd asked me a few weeks ago what I thought of cauliflower, I probably would have told you I thought the stuff was vile and to be avoided. It's not really the flavour, I just figured it didn't really have anything going for it. But I just had not had it prepared in an appetising way before I discovered this quick and easy winter warming soup. Determined to get more veggies into my family, and being winter, I decided to try something different. I went and brought cauliflower. My husband stared at me as if to say "what are you going to do with that?!"
I'm currently 39 weeks pregnant and have not had the energy for anything too convoluted. Seriously, I can't really even get that close to the kitchen bench with baby bump in the way-I literally feel like a T-rex, with a huge body and puny arms that just don't reach far enough. So as you can imagine, I need something remarkably quick, something that limits my time reaching over the belly to the bench.. (Don't even ask how I manage to wash the dishes, I am sure my back will not thank me for it in the future.)
I need simple, tasty meals that are not going to take me all day to prepare, so I am sharing this beauty with you. It's simple! It's tasty! It's veggies! Even my kids eat it with gusto, served with a side of steaming garlic bread.
I love these type of meals you simply chop, throw into a pot and later on puree and serve. It doesn't get much easier. You could even do this meal in a slow cooker or crock pot if you preferred. That's always a great option for busy people who can't keep going back and checking on the stove every few minutes! And-it's freezable. Just leave out the cream until you've defrosted and reheated it, and you're good to go.


1 onion, roughly chopped (I used a red onion, but a brown one is great fine)
2 tsp crushed garlic
1 head of cauliflower, cut into florets (about 1.3 kg)
500g potatoes, peeled and cubed
salt and pepper to season
1 litre chicken stock
1/2 cup cream

Toss the chopped onion and garlic into a large pot with a dash of oil or butter and cook until the onion begins to soften. Add the cauliflower florets and potato, and season with salt and pepper as desired. Add the chicken stock and place the lid on the pot. Bring to the boil, then reduce the heat to a simmer for about 20 minutes, or until the vegetables are tender. Remove from heat for 5 minutes, then puree in a blender. Before serving, stir the cream through and garnish, if desired.

Serves 4
NOTES: This recipe is suitable for freezing. Freeze the soup without the addition of the cream, and add the cream after defrosting and reheating.