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Image / Living

This no-waste cauliflower soup will become your lunchtime staple


by Meg Walker
30th Sep 2020

HyperFocal: 0

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This creamy yet ethereally light soup makes use of the cauliflower florets, stems, and core so nothing goes to waste. Anise notes from the fennel ground the soup, and a small amount of saffron adds a golden hue, floral flavour and otherworldly aroma. Pure heaven!


Creamy Cauliflower Soup

Serves 6

Ingredients
1/8 tsp saffron
2 tbsp extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1 bulb fennel, cored and sliced, fronds chopped
2 tbsp dry sherry (optional)
1 small head cauliflower, florets and stems cut into bite-size pieces, core thinly sliced
480ml vegetable or chicken stock
240ml tinned unsweetened coconut milk
¾ tsp sea salt, or to taste
½ tsp freshly ground white pepper, plus more for finishing
2 tsp fresh lemon juice, or to taste

Method
Put the saffron in a tiny bowl or ramekin. Add 2 tsp hot water and leave to steep for 20 minutes.

Heat the oil in a large saucepan over medium heat. Add the onion and fennel and cook until softened, 5 to 7 minutes. Add the sherry, if using, and cook until it evaporates, about 30 seconds. Add the cauliflower, stock, coconut milk, salt, white pepper, and bloomed saffron and bring to a simmer. Reduce the heat to maintain a low simmer, cover, and cook until the cauliflower is softened, about 15 minutes.

Working in two batches, transfer the soup to a blender (be careful blending hot liquids) and blend on high speed until very smooth, about 2 minutes. Rinse out the pan and return the soup to the pan. Add the lemon juice. Taste and add more salt and/or lemon juice if needed and add a little water or stock if the soup is too thick. Spoon into bowls, sprinkle with fennel fronds, add a drizzle of oil, and finish with a grind of the pepper mill.

 

Extracted from Cali’flour Kitchen by Amy Lacey (Abrams, approx €16).

 

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