I sometimes order a veggie box and there is no control over what goes into it – it is always full of fresh veggies, always seasonal and always organic. I don’t do this every month, but sometimes I like the fact that I get things I don’t normally buy. This makes me go out of my comfort zone and I have to create things to use up veggies I don’t normally purchase…  that leads me to this soup.

I don’t normally purchase cauliflower – no one in my house really eats it and it goes to waste more often than not. So when I was given a full head in my veggie box, I have to admit, I was not sure what to do with it all.

Soup to the rescue – this is the perfect way to use up a whole lot of cauliflower in one hit #winning

I wanted to take the flavour away from cauliflower so added a few things until I got the flavour I wanted… here is the end result.

February 20, 2018
  • 5m
  • 20m
  • 25m
  • 1

Ingredients

  • 1 brown onion
  • 500 g cauliflower
  • 1 sweet potato
  • 1 tsp. curry powder (optional)
  • 1 tbsp. vegetable stock paste
  • 300 g water
  • 100 g sour cream

Instructions

Thermal Cooking Method

  1. Blitz onion for 3 seconds/speed 5. Scrape down sides and cook for 3 minutes/100ºC/speed 4.
  2. Peel and chop sweet potato into chunks and cut up the cauliflower.
  3. Add cauliflower, curry powder, stock paste, sweet potato and water. Cook for 15 minutes/100ºC/speed 1.
  4. To puree the soup, turn up slowly to speed 8 for approx. 45 seconds or until there are no lumps. If your soup is too thick add a bit more water.
  5. Add sour cream and mix for 20 seconds/speed 4.
  6. Serve immediately.

Traditional Cooking Method

  1. Dice onion, peel and chop sweet potato and cauliflower into chunks.
  2. Add cauliflower, curry powder, stock paste, sweet potato, and water into a pot and boil until ingredients are cooked through.
  3. Use a stick blender to puree the soup until smooth. If your soup is too thick add a bit more water.
  4. Add sour cream and mix together.
  5. Serve immediately.

Nutrition

  • 8