I found the Cauliflower Soup recipe which is the foundation to this recipe in a wonderful cookbook called The Soup Cookbook. I then added a few different veggies as they were in my fridge and wanted a bit more flavour then just cauliflower.
This recipe is so simple and easy to make and is lovely and velvety in consistency and tastes like melted butter in your mouth.
I highly recommend your try it. It's so easy I promise.
Cauliflower and Zucchini SoupServes 2
2 tablespoons olive
1 large onion roughly chopped
½ large zucchini or 1 small chopped
½ cauliflower head cut into small florets
¼ red pepper chopped
650ml vegetable stock
Rock salt and cracked pepper
Heat the olive oil in a large saucepan and cook the onion, zucchini and red capsicum stirring frequently for 10 minutes taking care not to allow the vegetables to colour.
Cut the cauliflower into florets and cut the stalk into small pieces. Add to the pan and sauté with the other vegetables for 2-3 minutes.
Add the stock and bring to the boil, then cover and simmer over a medium heat for 20 minutes. Remove the soup from the heat and leave to cool slightly.
Transfer to a food processor or blender and process to a puree in batches if necessary.
Taste and adjust the seasoning, adding rock salt and cracked pepper.