Tuesday, February 26, 2013

cauliflower and cumin soup

When I set out to make this soup, it was going to be cauliflower and thyme.  I had no thyme so had to improvise instead with what was in the cupboard.  This is quite a hearty soup in texture, but delicate in flavour.  Just right for those sunny days that are misleadingly cold...

You need:
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

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