Top Tip:
You can add more or less cauliflower to this soup depending on how strong you want the flavour to be.
100
100
Serves:
1
cauliflower head(s), picked into florets
1
onion(s) (peeled and chopped)
1.5
garlic cloves (peeled and crushed)
1
carrot(s) (peeled and chopped)
1
celery stick(s) (chopped)
1
stock cube(s)
650
ml
hot water
1
handful(s) of coriander/parsley
Equipment needed: Oven, roasting tray, hob, large saucepan & blender/food processor
Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
Place cauliflower florets on roasting tray(s), toss with olive oil, salt, pepper . Roast in oven for 30-40 minutes.
Heat some olive oil in a large saucepan. Add onion and fry for 5 minutes. Add garlic and cook for a further 3-4 minutes (be careful not to burn the garlic).
Add in the carrots and celery and cook for 5 minutes. Add in some water if the bottom of the pot begins to stick.
Add in roasted cauliflower florets and mix well.
Dissolve the stock cube(s) in hot water and add to pan. Bring to a simmer then cover and cook for 20 minutes, or until vegetables are tender.
Remove from heat and liquidise with a blending stick/food processor. Add more water if too thick. Add salt and pepper to taste.
Serve with fresh coriander or parsley.
You can add more or less cauliflower to this soup depending on how strong you want the flavour to be.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook