I absolutely love cauliflower and autumn!

Cauliflower Soul Soup with a Touch of Spice

Ingredients

• 1 stick butter (4 oz, 113g)
• 1 large or 2 small onions
• 1 bunch of celery
• 1 head of cauliflower
• 1 thumb of fresh ginger
• 4 to 8 garlic cloves
• 1 tsp cumin
• 1 tsp white pepper
• 1 tsp dill dried or fresh
• 1 tsp herb salt
• ½ tsp dill seeds
• ½ tsp saffron threads
• Chicken, beef or onion stock to cover veg, about 4 to 5 cups (1 litre)
• ½ cup heavy cream

Method

1. Use a large pot to make your soup, this makes about 6 to 8 servings, depending on the portions you serve
2. Melt butter until sizzling, add diced onions
3. When just translucent, add spices – but not the garlic and ginger yet!
4. When the colour of the spices look warm and the air is fragrant, add your diced celery
5. Stir to mix with spices
6. Peel and finely cut the ginger and garlic, add to sautéing vegetables
7. Take the head of the cauliflower out of the hug of green leaves and cut it up into small florets. You’re going to save some of these cooked florets before blitzing the soup with a stick blender, to pop back into the blended soup for texture. That should give you an idea of what size the cauliflower florets should be
8. When the cauliflower looks well coated with spices after a few stirs, pour in the stock (boiling water will do fine here too, you can add a bit of powdered onion and garlic and it will be tasty and yummy too) until all the vegetables are well covered with a tiny bit of broth to spare so that your veggies won’t peek out
9. Let simmer 20 minutes or until the cauliflower is cooked.
10. Remove about 1 to 2 cups of drained vegetables into a separate bowl
11. Now blend the soup into a creamy smooth mix, add the cream and blend again.
12. Stir in the separated veggies for texture. Skip this if you would rather have a smooth soup
13. Return to the stove and simmer gently until ready to serve
14. Serve with a drizzle of cream, chili flakes (optional) and an extra tiny pinch of dill on top
15. Of course, a little bit of strong grated cheddar cheese will never go amiss!

Some photos of the steps I took today to make this as well as our beautiful autumn and a walk I went for on my birthday.

Be well!

Warm greetings and thanks for being here.