Cauliflower Soup

I had some cauliflower in the fridge which needed to be used so after reading over a few recipes on Google I decided to try to create something wonderful. And it worked! Here is the goodness..

Prep: 10 minutes
Cooking: 20 min (including fussing about with mixers)
Serves: 4-6

I use my kitchen scales every single day. I was so unsure about
shelling out for them but they have been one of my best investments.

Ingredients:

1 onion, finely diced
2 cloves of garlic, crushed
2 tbsp oil

½ head cauliflower (about 1kg), chopped into small pieces (including the stem bits)
2c chicken stock
Nutmeg, Moroccan spices, and salt and pepper to taste

1c blue (full) milk
6 slices salami, medium diced and lightly fried if desired

Method:

1. Slowly cook the onion and garlic in oil until tender. Let this simmer away while preparing and cooking the other elements.

Caramelise those onions good and golden.

2. Add the cauliflower and chicken stock and bring to the boil then reduce to medium heat.

3. Cook until the cauliflower is tender – about ten minutes, adding spices to taste.

The stock doesn't need to cover the cauliflower - just leave the lid on so it steams.

4. Whizz with a mixer until your desired consistency is reached. I had mine relatively smooth but still with little bumps, mostly just because my chopper doesn’t completely liquefy things. Be sure to cover the mixer with a tea towel because the soup will burst out and is hot.

I should definitely not have used bowls and servingware that were white for these pictures!

5. Put the soup back on the stove on a very low heat and add the milk and salami. Stir frequently to prevent the milk from sticking to the bottom of the pot.

6. When it is as warm as you would like then serve and enjoy. Pair with Moroccan fried chicken for extra yumness.

Cauliflower Soup with Moroccan Chicken