This month we share our recipe for Cauliflower Soup (pg. 30 of the recipe book) – a great winter warmer shared by our Market Committee Member and fellow Rotarian of 14 years, Barbara Baikie.

Cauliflower Soup – Serves 4
Barbara Baikie, Rotary Club of Hall

Ingredients:

• 1 tablespoon olive oil
• 3 garlic cloves
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 head of cauliflower (approximately 750 g, cut into florets
• 500 g sebago potatoes, peeled and chopped
• 1 litre of chicken stock or vegetable stock
• 3 cm of blue vein cheese (optional)
• 1/2 cup of cream

Method:

– Heat oil in large saucepan over medium heat, add onions and garlic. Cook until soft (approximately 4 minutes).

– Add ground coriander and cumin. Increase heat and cook, stirring for another two minutes, and then add cauliflower, potatoes and stock.
Bring to the boil, reduce heat and simmer for about an hour until vegetables are very soft.

– Remove from heat and cool slightly, use a blender to puree vegetables.

– Return to heat, add cream and chopped blue vein cheese.

– Serve with savoury muffins.