Lusciously creamy, cauliflower soup is a comforting go-to. Top with radish slices and edible flowers for the finishing touch.Lusciously creamy, cauliflower soup is a comforting go-to. Top with radish slices and edible flowers for the finishing touch.
Main INGREDIENTS
- Vegetables
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method
Ingredients
- 2 potatoes
- 2 spring onions
- 700 g cauliflower, washed and cut into florets (equivalent to a medium cauliflower)
- Olive oil
- 800 ml vegetable stock (approx., the cabbage and potatoes must be covered)
- 200 g cream or coconut milk
- Nutmeg
- 1 tbsp lemon juice (or a little more)
- Salt and freshly ground pepper
- 1 box of beetroot or radish sprouts
- 4 radishes
- Optional edible flower mix, fresh or dried for decoration
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Method
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1Peel and roughly dice the potatoes. Cut the spring onion into small pieces. In a Le Creuset 3-ply Stainless Steel Saucepan, fry both with the pre-prepared cauliflower in a dash of olive oil for about 5-7 minutes, until roasted. Pour in vegetable stock until all the vegetables are covered and simmer on a medium heat for about 20 minutes.
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2When all the vegetables are soft, puree with a hand blender and gradually add the cream or coconut milk. Sea-son with a pinch of freshly grated nutmeg, lemon juice, salt, and pepper.
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3Wash the radishes and cut into thin slices.
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4Cut the sprouts from the bed.
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5Arrange the soup with the radishes, sprouts and flowers and serve hot.
