5 Ingredient Cauliflower Soup

       

I love October and November. Don't you think they are magic months? I love the leaves, the cold coming, but not too cold, the shorter days, the streets of people going about in the darkness, and soups at night. And of course there is Thanksgiving! which takes me to my true loves in life, my beloved writers, Puritans and the Founding fathers...

Enough of that, I wanted to post this recipe that I did last year which reminds me of farm living. Very simple but healthy, good and comforting and only 5 ingredients. Here is the original recipe I followed. 

INGREDIENTS:

-1 Cauliflower.

-1 onion.

-1 spoonful of butter.

-1 spoonful of flour.

-1 chicken/veggie stock.

-1,5 litres of water.

-Italian herbs, pepper, salt, etc.

STEPS:

1. Melt the butter in a pot, and now add the flour and create paste.

2. Add the water and the stock and stir until it is all well dissolved.

3. In the meantime dice up the onions and add to pot. Bring to a boil.

4. Now add the cauliflower cut up in small florets and bring it to a boil again and then reduce to a simmer, and let it simmer for 20-30 minutes. 

5. Season the soup with Italian herbs, pepper, and chili peppers.

5. Now puree the whole soup with a hand blender.

That's it. I love this easy homy soup. The key is the seasoning, so add any you fancy. 

In the Orchard House, Little Women home in Concord, Massachusetts

Roasted Cauliflower and Coconut Soup

Another great recipe for winter months! This time couliflower and the recipe again from Jamie Oliver. You can see it here  Jamie Oliver's is more complex with toppings etc but I simplified it for the sake of my pocket.

















INGREDIENTS:

-600 grams of cauliflower or a medium cauliflower.
-2 onions
-4 cloves of garlic.
-1 spoon heaped of ras el hanout.
-olive oil.
-400 grams can of coconut milk
-600 ml of chicken stock
-2-3 tablespoons of chilli oil (optional). 



Fantastic recipe, really tasty.

STEPS: 

1. Cut up the couliflower in small florets, along with the peeled cloves of garlic and the sliced onions. 
2. Sprinkle with olive oil and 1 spoonful of the magic spice of ras el hanout and spread it all along a baking tray.  Even you can put the vegetables leafs onto the tray.
3. Stick in the oven for about 40 minutes to 160 degrees or so. It has to soften up, roast a little but not burned.  
4. After that time put the coconut milk in a pan and add the roasted veggies. Bring it to a boil.
5. Blend it all with a hand blender and had a few drops of oil (chilli oil if you have it) and decorate with coconut flakes (if you have them).


You all, I did NOT know you could get so much pleasure out of eating cauliflower.