Mary Berry Cauliflower Soup Food

CAULIFLOWER SOUP

Steps:

• For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened.
• Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant.
• Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool.
• Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes.
• To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter.

CAULIFLOWER SOUP

Steps:

• First separate the florets of the cauliflower from the hard stalk (this can be kept and grated for a salad). Now you need to separate the florets themselves into very tiny pieces. Then in a medium saucepan bring the stock and bay leaf to simmering point, throw in the little pieces of cauliflower and simmer for about 6 minutes, or until they are just cooked but still have some 'bite'. Lift them out with a draining spoon and keep them on one side. Pour in the milk now and add the potatoes, then simmer gently without a lid until the potatoes are soft - about 10 minutes. Next run the soup through a sieve, or liquidise it, and return it to the saucepan. Now return the cauliflower to the saucepan and reheat gently, adding a squeeze of lemon juice, some seasoning, and a scraping of nutmeg. Then stir in the cream just before serving.

CAULIFLOWER SOUP

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
• Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
• Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.

CAULIFLOWER SOUP (CREME DU BARRY)

Steps:

• Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown.
• Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly.
• Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk.
• Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center.

BROCCOLI AND CAULIFLOWER SOUP

Steps:

• Roughly chop the onion, garlic, broccoli and cauliflower. Firstly add the onion, garlic and cooking oil to a large cooking pot (for a healthier option try sunflower fry spray).
• Once the onion and garlic has softened (this will only take a couple of minutes) add the chopped broccoli and cauliflower. Then add the stock, this should cover approx. half the ingredients. For more broth type soup add approx. another 100-200ml of water
• Add a pinch of salt and pepper and then bring the stock to a simmer and cover with lid. Once the ingredients have become soft (after approx. 20 mins) pour the ingredients into a blender or use a hand blender.
• Tip - For a creamer soup add cream or a couple of potatoes (bear in mind, potatoes will take longer to cook, so consider part boiling them before adding into the soup pot). This soup can also be frozen.