Cauliflower & Caraway Soup

READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the small Onion and 2 of the carrots into ½ cm cubes. Slice 3 small celery sticks. Break a ¼ of the cauliflower into small florets (~1cm) retain any stalks.
  • Melt ½ a tbsp of butter and the same quantity of olive oil in a pan, then gently fry the above and ½ the crushed garlic until lightly browned then reserve until later. Remove the celery leaves, chop and set aside.
  • Roughly chop the remaining cauliflower, onion and carrots and add to a large pan. Add the garlic, seasoning, paprika, cheddar, caraway seeds and a little parmesan; cover with water and simmer until soft.
  • Remove from the heat and blend until soft, return to the pan and simmer. Add the fried vegetables and adjust seasoning to taste.
  • Serve into bowls, sprinkling with a little Paprika and the chopped celery leaves.
  • Tip: Freshly baked (and buttered) cheese and onion rolls make an ideal accompaniment.
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