Brenda Janschek
I took advantage of the cool change to whip up a wintery meal which I’d been planning to make, but hadn’t got around to – until now.
I pulled out my Thermomix Everyday Cookbook to make the cauliflower soup recipe, but found the recipe evolved right before my fingertips into a more nutrient-dense version that had my family licking the bowls! Memo to self: don’t take them out in public!
So I’m excited to say this is my first (adapted!) Thermomix recipe, but an easy one to make the conventional way too. Here’s how to make it both ways:
Ingredients
30 g parmesan, cut into cubes
600g chicken stock (I used home-made for all its benefits)
600g cauliflower, cut into small florets
3 medium potatoes, diced
sea salt, to taste
1 tbsp butter
250mls pouring cream
pinch of nutmeg
Preparation the conventional way
Grate 30g parmesan. Set aside.
Melt butter in a medium saucepan and add cauliflower and potato and sweat with lid on for 10mins
Add stock and salt and bring to boil.
Simmer with lid on for 15 minutes or until vegetables are tender.
Pour contents into a food processor or blender and blend until smooth.
Pour back into saucepan on low heat and slowly add cream and stir until mixed through.
Add pinch of nutmeg and stir.
This soup is delicious served with the reserved parmesan cheese and a slice of buttered sourdough toast and a big salad! Bon appetite!
For more of my recipes please go to: http://brendajanschek.com/category/recipes-nutrition/
Bren x
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