Yet again I'm attempting to embrace healthier living.
Part of which is making soups to take for lunch at work.
I've been receiving the most wonderful veg boxes from a local greengrocer, and had a few bits leftover. Off I went to Pinterest and looked up cauliflower recipes.
INGREDIENTS
2 cloves garlic, grated
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 potato, diced
1 litre chicken stock
250ml semi-skimmed milk
1 head cauliflower, roughly chopped
2 dried bay leaves
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 potato, diced
1 litre chicken stock
250ml semi-skimmed milk
1 head cauliflower, roughly chopped
2 dried bay leaves
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
In a large pot sprayed with oil/Fry Light slowly cook garlic, onion, carrots, potato and celery. Stirring occasionally until the onion goes transparent. This should take about 3-4 minutes.
Stir in the cauliflower and bay leaves. Again leave to cook, stirring occasionally, for about 3-4 minutes.
Add the chicken stock and milk, stir well and bring to a boil.
Reduce to a simmer and leave until the cauliflower becomes tender and the potato begins to break up. This will take roughly 15 mins.
Season with salt and pepper, to taste.
Serve.
I cooled mine down and took to work the next day where I added a splash more milk before heating through in the microwave and topping with shredded ham hock. Crispy bacon is also suggested in the original recipe.
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