Straight up: this is a really really good soup. It has so many flavours working together towards a common goal–being extremely delicious. It’s a perfect soup to enjoy on a rainy and cozy afternoon (so if you live in the UK–that’s basically every day). It also makes a perfect accompaniment to a grilled cheese sandwich for lunch.
What you’ll need:
- One medium sized head of cauliflower chopped
- One large yellow onion, chopped
- I like to use some celery (about 4 stalks)
- 4 chopped cloves of garlic
- About 300ml of milk or light cream
- 4 cups of hot veg or chicken stock
- About half a cup or more of grated gouda (or gryuere) cheese
- Olive oil
- Butter (optional)
- Some ground cumin, ground coriander and turmeric (I also used whole cumin seeds)
- If you have some–SAFFRON!
What to do:
In a large sauce pan, heat a bit of olive oil and if you’re using cumin seeds, throw them in the oil first. After a minute or so, add the celery and onion, stirring until they become soft and translucent. Add a healthy hunk of butter, the cauliflower, chopped garlic, and give everything a good stir. Then add your spices, the cumin, coriander, turmeric and saffron. Stir again. Cover and let the veggies sweat for about 5 minutes.
Add the stock so that it covers all the vegetables, bring to a boil and let this boil uncovered, stirring often for about 20 minutes or until everything is nice and soft. Turn off the heat and stir in the milk/cream.
In two separate batches, puree the soup in a blender; I’m pretty sure an immersion blender would do the trick as well.
Transfer the pureed soup back into the pot and add the grated cheese. Warm up the soup so the cheese can melt, stirring constantly. Season with salt and pepper and enjoy!