I just feel we all need to stock up on the vitamins this time of year in particular. Buy as white a cauliflower as you can find, dig out the nutmeg from your pantry, and if you can get your hands on some fresh root garlic, buy it – if not use the normal bulb type. This soup is thick and creamy, and accompanied by crunchy garlic bread, makes a meal in itself. Make the extra if you can, so you don’t have to cook tomorrow. By the way, in case I didn’t say so, it’s simply delicious and extra easy to make.
- 1 whole fresh cauliflower
- 2 leeks chopped
- 4 garlic roots or 4 garlic cloves
- olive oil for frying
- 4 cups of vegetable stock
- the juice of half a lemon
- ¾ tsp nutmeg
- salt to taste
- ¾ cup of soya cream or other vegan cream of your choice
Wash the cauliflower and cut into florets, then steam them and set aside. Next wash the leeks, and chop them up. Then cut up the garlic. Now start off by frying the leeks – when they turn a little transparent, add the garlic, and stir on a medium heat for a few minutes.
Next, when the mixture is well cooked (but not burnt), add the cooked cauliflower florets and stock, cover, lower heat for 20 minutes and allow to simmer.
Final step, add the lemon juice and the remaining ingredients, stir and then process with a hand blender until thick and creamy. Enjoy !
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