With a full proof grain free bread recipe and a very cold Melbourne winter, it is only natural to think about hot bowl of soup with a freshly baked warm bread for a meal. Thick vegetable soups are easy to make, and with a surplus of homemade chicken stock always in my fridge, it took only 20-25 minutes to have a bowl of cauliflower soup for lunch.
Chicken stock, made with plenty of vegetables and intensely flavoured, allows to use minimum quantity of spices to flavour this soup. Flexibility of the recipe means that any vegetables can be added.
- large onion
- 2-3 carrots
- medium cauliflower
- 2-3 celery sticks
- chicken stock (water or coconut milk can be used instead of chicken stock)
- 2 table spoons of olive oil
- 2-3 tea spoons of cumin powder
- pinch of fennel seeds
- salt and black pepper for seasoning
- toasted sesame seeds and pine nuts with hot chillies to garnish (optional)
- heat olive oil in a pot
- add fennel seeds, sliced onions and carrots
- season with salt and pepper
- lightly fry on medium heat until onions become translucent
- add the rest of ingredients – cauliflower, celery, chicken stock
- add cumin powder
- mix, cover with a lid, and cook on medium heat until cauliflower is cooked through
- blend with a stick blender until homogenous and creamy
- taste the seasoning and adjust if necessary
- serve with sesame seeds and pine nuts, toasted on a dry pan on medium heat for 4-5min, until pine nuts start to become lightly brown
Sliced hot chilli can be added for extra flavour. This soup can be also served with grain free bread croutons. Occasionally I prepare them, roasting diced bread with rosemary or thyme and some grape seed oil.
You might want to add more spices to the soup, if it is prepared without intensely flavoured chicken or vegetable stock.