Ingredients
1 cauliflower
1 small onion
1 liter of water
1/4 dl cream
salt, pepper
a pinch of curry
Garam Masala
Instructions
I usually use my own stock. I keep it in ice trays in the freezer. But with cauliflower i prefer to make the stock right away for 2 reasons:
1) Cauliflower often dominates veggie stock.
2) There is plenty of material in a cauliflower to make what we need now.
I put EVERYTHING from the cauliflower, you would normally throw away, into boiling water. If you have any veggie leftovers, throw them in as well. I had some mixed salad from yesterday. Let it simmer for 45 minutes, and discard all the veggies.
This is how my stock ended up. Depending on what veggies you use, the color may vary. The brown color in mine comes from some onion peelings.
Now put the cauliflower and chopped onion into the stock and let it simmer for 10 minutes with the lid on. Now its Bamix time! Blend the soup with the multipurpose blade until it looks like this:
Now its time for the whisk blade. This will make the soup silky smooth. Season the soup with salt and pepper, ad a pinch of curry and Garam Masala if you like your soup with an indie touch.
Just before serving i ad in a bit of cream. A tablespoon or maybe a bit more is sufficient to get that creamy taste.
I like to serve with light toasted rye bread. You could make rye bread croutons instead.
Easy, tasty and healthy dinner. 10 minutes of work.
Leftovers go into the freezer. This kind of plain veggie soup is perfect for adding into sauces, lasagna, meatballs etc.
