02 October 2009

Creamless Cream of Cauliflower Soup

1 large head cauliflower
4 large carrots
2 large potatoes
2 large onions
4 bay leaves
2-4 cups water or stock, depending on how big your veggies are

Heat stock while you quarter the cauliflower, chop one of the quarters into chunks, chop the carrots and potatoes in large chunks, coarsely chop one onion and halve the other.

Toss the whole mess into the heated stock and cook until the cauliflower, carrots and potatoes are tender (5 minutes low pressure in pressure cooker. I haven't timed regular stovetop, oven or slow cooker).

Remove bay leaves. Whir the 3 large pieces of cauliflower, two onion halves and the liquid in the blender until smooth. If it is too thick, add a little water. If it is too thin, add a few pieces of the potato and whir again.

Add some salt and pepper or curry paste to taste if desired

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