Cauliflower soup is my favourite soup in winter. Now only because is packed with Vitamin C and sulphur <3 but also because it’s so easy and creamy!
I normally do this every two weeks and it just goes well with any food I decide to pair it with and it is so versatile.
So how do you do this awesomeness?
First up, Sauté onions in a pan with olive oil until golden. Don’t go too golden or the soup won’t be as white.
Chop Cauli in small 5 cm bits and steam for 20-25, until soft (you can add steamed fennel, for more white goodness and good fibre).
Combine onions and cauli and whizz it up in a blender or food processor, I use my Froothie’s Optimum 9200A. Add s&p and a very generous teaspoon of organic butter. Blitz for 2-3 mins until smooth.
For the extra health kick, I added to the blender one dollar coin size of raw ginger, a game changer.
I also love to add the last few seconds of blending some basil or parsley or coriander, depending on what I have.
Once the soup is done, get last night’s chicken leftover and quickly fry them up in a pan, with a touch of oil until they will get crispy.
Vego version can add tempeh or tofu, smoked or fried.
Assemble the soup and the chicken and add herbs and spices on top that you prefer.
Simple, easy, healthy. My favourite kind of recipe!
FYI this is the blender I use: https://www.froothie.com.au/optimum-9200a-2nd-gen
and this is my IG page 🙂 https://www.instagram.com/salusvera/