Last of the winter remnants, Cauliflower Soup

The cool thing about soups are, that you can add in so many different ingredients, and the odd are, it will come out fantastic! Sometimes you won´t be able to taste everything you put in, well, I can´t, maybe my palate isn’t that sophisticated. Point is, you can add in so many different vegetables, and not necessarily be able to taste them all, but you are still getting all those nutrients in. So you just know when you eat a bowl of hearty soup. You’re doing your body good.

Ingredients:

1 head of cauliflower

1 Leek

1 rib of celery

1 spring onion

1 white onion

1 cup of vegetable stock

1 cup of milk

Salt and pepper to taste

1 sprig of thyme

Chives for garnish.


Method:

As always, prep your workspace. Get a chopping board, knives, a bowl for your veggie scraps, a damp cloth to wipe your hands with, all those lovely things.

Heat a bit of oil in a pressure cooker or a Dutch oven.

Add in your chopped white onion and cook on a low heat for 5 minutes.

Next add in the leek, spring onion, celery and cauliflower.

Cook on a low heat until the vegetables have released some of their aromas.

Add in your thyme.

Now add in the cup of vegetable broth, turn the heat up a little bit, put the lid on and let the veggies and stock simmer for 20 minutes.

Once your vegetables are nice and soft, and some of the stock has been absorbed, add in the cup of milk and stir well. Turn off the heat.

Use an immersion blender to blitz your soup until it is completely smooth.

Top with chives and serve with fresh bread.