You know the seasons are changing when you start rummaging through your wardrobe for track pants, a hoodie and ugg boots. You’re wearing flanelette pyjamas to bed and, if it’s cold enough, you might even leave your socks on to sleep. Sexy, right?
With the colder weather upon us, I had my first attempt at making soup on the weekend and I’m pleased to say it was not only a success, it was super easy too.
I found a basic recipe for ‘Creamy cauliflower soup’ in the Women’s Weekly The Best of Just Four Ingredients. I tweaked the recipe a little – I added broccoli, I didn’t serve it with pouring cream and I didn’t add additional water.
Admittedly the extra water would have stretched the dish a little further but I like a soup to be hearty, not watery. Those small changes made for a gorgeously thick and creamy consistency which was perfect, just the way I like it.
I will absolutely make this again. It didn’t take long to make so it would be perfect on a cold weeknight when you don’t want to spend a long time in the kitchen. If only the photo did it justice!
- 1 cauliflower
- 1 bunch broccoli
- 1 medium brown onion
- 2 cups vegetable stock
- Chop onion and break cauliflower and broccoli into small pieces.
- Brown the onion, then add cauliflower and broccoli. Cook for 10 minutes, stirring occasionally.
- Add the stock and bring to the boil.
- Reduce heat and simmer, covered, for 10mins or until the cauliflower and broccoli are soft.
- Allow to cool for 15 minutes.
- In batches, whiz the soup in a blender until smooth.
- Return the soup to the pot and stir over medium heat until hot. Season to taste.
- Serve hot, with a slice of crusty bread.