Monday, January 5, 2015

A colourful twist on an old recipe

Cauliflower soup with carrot added for colour.
 Awhile ago I did a post on a homemade cauliflower soup. Here's the link:  Homemade soup easy to make and nutritious. With a bought-on-sale cauliflower growing old in the fridge, my wife encouraged me to make my cauliflower soup. My wife even went so far as to chop the cauliflower into small pieces.

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.

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