Easy creamy cauliflower soup

Take the chill out of your bones with this meal.

Take the chill out of your bones with this meal.

I know that Winter is technically over but, if you are unlucky fortunate enough to live in chilly Melbourne, where the cold weather can drag on, you are probably still looking for meals that will warm you from your head to your cute little toes. (Actually, scrap that last part – toes are weird-looking creatures. Always.)

Cauliflowers are in season right now, and I’m a big believer in seasonal eating. That is, eating what is currently growing in your area, rather than food that has been grown in some far-flung country and shipped to you in cold store. Eating seasonally and, hence, locally, helps to ensure your diet is varied, supports your local economy, helps the environment and keeps you connected to your food. It’s completely crazy that we can buy asparagus any day of the year! This is an area where we can vote with our dollar and it will count. If the big guns, like Coles and Safeway, notice that we aren’t buying oranges that come all the way from California, they’ll stop importing them, and start supporting local farmers instead. OK, rant over (for now).

This cauliflower soup is the perfect meal for when you are looking for something that ticks all of the boxes: quick, tasty, nutritious and cheap. It only requires 10 minutes to chop the veggies (15 if you are a slowly-does-it kind of chopper) and 30-40 minutes of simmering, depending on how finely you chop everything up.

The Ingredients*

  • 1 whole cauliflower
  • 1 parsnip
  • 3 potatoes
  • 1 brown onion
  • 1 clove of garlic
  • 1 tbsp. coconut oil
  • 2 tsp. vegetable stock powder
  • Sea salt and pepper
  • Enough water to cover everything
  • 1/2 cup of milk (I used quinoa and chia seed milk, which added a nice flavour, but any type will work)

* Makes five serves.

The Method

  • Saute the onion and garlic in the coconut oil
  • Throw in the rest of the veggies, the stock powder and the water
  • Bring to the boil and then simmer for 30-40 minutes
  • Let it cool for a few minutes before blending it up
  • Put the soup back on a low heat and stir in the milk
  • Season to taste

I froze the leftover soup in containers so that I can grab it out during the week for quick work lunches. It’s the soup that keeps on giving.




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