Tuesday, February 26, 2013
cauliflower and cumin soup
An onion, finely chopped
Head of cauliflower, chopped
two cloves of garlic
750ml of vegetable or chicken stock
1/2 tsp of cumin powder
500 ml of milk
dash of double cream
handful of walnuts, toasted
First, chop your onion and garlic and saute until translucent.
Add your chopped up cauliflower and saute another few minutes before adding cumin and seasoning.
Next add stock and milk. Simmer for 20 mins or until your vegetables are soft.
Puree, taste and adjust seasoning if necessary.
Grate over some parmesan and stir in some cream. Serve with the toasted walnuts on top.
Image source: souvlakiformysoul