|Cauliflower soup with carrot added for colour.|
So, today I knocked off a big pot of a very elegant soup which in a fine restaurant would be an oh-so-suitable first course. Because all the cauliflower had to be used, I used all 22 ounces. For colour, I added one large chopped carrot. For flavour, I tossed in two celery stocks and three small onions, both diced.
After stir frying the vegetables in a little olive oil for about ten minutes, I added a 900ml box of vegetable broth, twelve ounces of 1% milk, a couple of bay leaves and a sprig of thyme. I simmered this for about twenty minutes until the cauliflower was done.
Before pouring the soup into a food processor, I removed the bay leaves and thyme sprig and added a couple of ounces of potato flakes as a thickener. After blending the chunky mixture to a smooth, thick consistency, I returned the soup to the cook pot and reheated it until it reached serving temperature.
Unlike the original soup, this one has a light orange colour and a hint of sweetness, all thanks to the addition of a carrot.
There is no reason for people to eat poorly. A large bowl of this filling and very healthy soup was about 60-cents. Both the head of cauliflower and the box of vegetable broth were under a dollar. Both were picked up on sale. If one works one's diet around ingredients that are available on sale, one can keep the price of meals surprisingly low.