Cauliflower and potato soup
MEMBER RECIPE BY Andrea Calleja. This simple creamy cauliflower and potato soup is packed with the flavours of turmeric and fennel seeds.
1000 g, (1kg), cut into florets
1 medium, finely chopped
500 g, peeled, chopped
2 clove(s), crushed
3 cup(s), (750ml)
Reduced-fat soy milk
1 cup(s), (250ml)
2 tbs, finely chopped
2 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Place cauliflower on prepared tray. Lightly spray with oil. Bake for 15-20 minutes or until golden brown and tender. Reserve 1 cup.
- Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, stirring often, for 3-5 minutes or until softened. Add potato, garlic, fennel seeds and turmeric and cook, stirring often, for 2 minutes. Add stock and bring to the boil. Reduce heat to low, cover and simmer for 10 minutes or until mixture has thickened slightly.
- Add soy milk and cauliflower. Cook for 5 minutes. Using a stick blender or food processor, puree mixture until smooth. Return soup to pan and stir over low heat until heated through. Add a little boiling water if too thick. Season with salt and pepper. Divide soup among serving bowls. Serve topped with reserved roasted cauliflower and sprinkled with chives.
Member recipe by Andrea Calleja