Do you need a super cheap and super easy meal that everyone will love? Try making a Cauliflower & Leek Soup aka CC Soup (Cheap & Cheerful). I found this recipe from Teresa Cutter, the healthy chef (my new bible) My mother dropped over a huge head of cauliflower, which sent my fingers to do the typing, on the hunt for a recipe that would somewhat disguise the vegetable from Rafaela. (It’s not cheap because I got the cauliflower for free…) It’s cheap because it is cauliflower season and cheerful because all you need is a leek (also in season) and 4 cups of stock or water. It is the ultimate one pot meal; all you need is a hand blender to make it thick and smooth.
In addition to these benefits, Cauliflower is rich in sulphur which works as an anti-inflammatory, support digestion and boost your immune system. Everything Rafaela needs at the moment!
Now we’ve made this soup a couple of times now and I thought I’d taken photos of the creation, but it must have been gobbled up before I could snap it! I was really surprised at how much Rafaela really enjoyed it and so did the hubby!
Ingredients (Serves 4)
1 large cauliflower, washed
1 leek, washed and sliced
2 tablespoons olive oil
1 teaspoon salt
good pinch of white pepper
3 – 4 cups (750 – 1000 ml) water or organic vegetable or chicken stock.
Slice the cauliflower finely into small bits. Sauté the leek in 2 tablespoons olive oil over a medium heat for 3 minutes until softened.
Add the cauliflower and 3 cups of water or stock plus a little sea salt and pepper. Cover + cook for 5 – 10 minutes until the cauliflower is tender and then remove from the heat.
Puree in the pot with either a hand blender (careful of hot splashes) or place into a blender with 1 to 2 more cups of water or stock, depending on the consistency you like.
Serve warm soup with your choice of grated Parmesan or cheddar.
Some additions include; Broccoli or Spinach or 1 x 400g of Cannellini beans (White Beans)
Teresa’s recipe also includes a drizzle of Parsley Oil just before eating. It does give the dish a fresh flavour and works on a number of other dishes such as salads and drizzled over chicken and fish. The recipe is as follows;
2 large bunches parsley, washed and dried
1/2 cup cold pressed olive oil, macadamia or walnut oil
Pinch of sea salt
Combine parsley, oil and salt into a blender and process until smooth. Pour into a fine sieve and strain the oil from the solids. Drizzle over cauliflower soup just before eating.