This is a tasty, creamy vegetable soup with a touch of native flair - perfect for these chilly nights :) I love to serve soup with crusty bread or pita. The kids love it!
The Winter issue of Junkies Magazine Australia included this recipe in its feature about the native herb Sea Parsley.
2 onions, chopped
2 large cloves garlic, minced
1 head cauliflower, chopped into florets
1 litre organic chicken stock
½ cup cream
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon Sea Parsley flakes
Salt and freshly cracked pepper, to taste
the butter in a large saucepan over medium heat, and add olive oil.
When hot, add the onion and garlic to the pan. Saute gently for five
minutes, and then add the cauliflower florets.
the cauliflower florets in the onion, garlic butter and oil mixture
before turning the heat down to low. Cook for 10 minutes, stirring
occasionally, letting the cauliflower turn golden brown at the edges
and caramelise a little.
in the chicken stock, and turn up the heat to bring it to the boil.
When it reaches boiling point, reduce the heat again and simmer for
about 10-15 minutes, until the cauliflower is soft.
in the sea parsley flakes and dijon mustard. Remove the saucepan from
the heat and use a stick-blender to puree the soup. After blending,
return to the stove over a low heat and pour in the cream.
and pepper to taste, about half a teaspoon of each is a good guide.
the soup with an optional extra swirl of cream and a sprinkle of sea
Another delicious idea is to crumble Persian feta cheese over the soup, and stir it in to melt. Yum :)