For a really quick winter warming lunch, try my delicious cauliflower soup. Cauliflower is a member of the cancer-fighting cruciferous family of vegetables. It’s anti-inflammatory and antioxidant rich, and may boost both your heart and brain health. Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin K, beta-carotene, and much more while supporting healthy digestion and detoxification.
This is the perfect meal to curl up on the sofa in front of the fire this winter. Soup is also one of those meals kids always eat enabling you to pack their diet with vegetables they wouldn’t normally eat whole.
I love the texture and taste of cauliflower soup but I also love how inexpensive it is. It hardly takes any time to make and makes a big pot full. Perfect for surviving a long cold night after a hard week. Enjoy!
Time: 40 mins
1 leek thinly sliced
1 cauliflower, separated into florets
200g potatoes chopped into small cubes
1 vegetable stock cube
1 bay leaf
1st dried thyme
2 streaky bacon slices, grilled/fried crispy
Black pepper to season
- Melt the butter in a large saucepan. Add the leeks and cook for a few minutes until tender.
- Add the cauliflower, potatoes, 1 litre of water and the stock cube. Season with thyme and the bay leaf and bring to the boil. Simmer for about 30 minutes or until the cauliflower and potatoes are both tender.
- Remove and discard the bay leaf.
- Puree the soup in the saucepan using a hand blender, or transfer to a liquidiser and puree in batches, then return to the pot.
- Season with paper and top with crispy bacon.