LIGHT AND HEALTHY CAULIFLOWER SOUP
A very nice and warming starter soup in winter, created by me this afternoon, because tonight is "a dark and stormy night"! It's not very thick, it's chock full of nutrients, and an ideal starter to a more substantial meal. Add more potatoes if you like: I didn't want this to be too filling and starchy. Also, I used a tablespoon of a very nice thick chilli-garlic sauce we get here in South Africa, and I'm not sure whether you have an equivalent. So use a hot pepper sauce, preferably the thick salsa type, plus extra garlic. I use chicken stock granules for the broth, not at all salty, so I had to use extra salt. Please taste and adjust seasonings. Number of servings guessed at are starter servings.
Provided by Zurie
Categories Low Protein
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat a thin layer of oil in a roomy pot.
- Fry the sliced leeks and bacon, stirring a few times, until softened and cooked. (If they catch, add a dessertspoon water or apple cider vinegar).
- While it fries, cut the cauliflower into florettes and rinse. I used a really large head. Peel and chop the potatoes. Prepare the chicken broth.
- Add the broth (stock) to the pot. Add the cauliflowerettes and the potato. Bring to a boil, turn down the heat, put on a lid, and simmer about 15 minutes until tender, but do not cook for too long.
- It's quite a lot of soup, so puree the soup in batches in a processor, adding the parsley, hot pepper sauce and garlic as you work, and tipping each batch into a roomy soup dish. Stir well to mix the batches of pureed soup.
- Add the ground nutmeg, and stir in, as well as adding salt to taste. You'll have to decide about the salt: I added 2 teaspoons very flaky sea salt, which is not dense like table salt, so do taste before oversalting by accident.
Nutrition Facts : Calories 240.7, Fat 12.9, SaturatedFat 3.4, Cholesterol 10.3, Sodium 1129.2, Carbohydrate 23.7, Fiber 5, Sugar 4.8, Protein 9.2
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