Cream of Celery and Cauliflower soup (Speedy + Vegan)

Hi all!

As I’ve been busy busy spreading the Farm To Face love, trying to also be on top of my 5-a-day has been food-for-thought! So although this dish is not necessarily ‘blog worthy’ it is as simple as its gets, quick, very tasty and my Friday night saviour: give it a try as a healthy dinner before you go out on the town tonight 😉

Cauliflower is such a versatile vegetable, when using it in soups keep in mind that Cauliflower has a high sulfur level so make sure to keep it as the main ingredient, and use other soft or root vegetable to compliment it. Eg, leek (saute’), celery (saute’), parsnip (roasted), potato…

For this soup, I had a lot of freshly steamed cauliflower left over from a Roast (use it!), wanting to give the soup more depth I simply seasoned, oiled and garliced it all in a tray and roasted on high for about 15min. Roasting veggies before you use them in soup makes a world of difference to the flavour and texture +  its takes less time to then cook into the stock! Bonus!

 

Ingredients, Serves 4 (approx amounts, depends what you have in the fridge to get rid of 🙂 )

1 whole small cauliflower , cut into florets

1 leek, sliced from root to the beginning of the deep green leaves

celery, 4 stalks, sliced thinly

4 garlic cloves, roasted whole with the cauliflower

1L, vegetable stock

olive oil

Sourdough, or green olive bread, to serve

pine nuts and parley to garnish

Ready, Set…Go!

1. Pre-heat your oven to 220’C, line a tray and place in your cauliflower florets and garlic. Season with salt & pepper and drizzle with olive oil. Roast for around 25min or until the cauliflower in soft and has lightly browned bits.

2. In a large pot, saute the celery and leek slowly with a drizzle of olive oil. Keep stirring until they sweat, and keep cooking them down, releasing their subtle sweetness and staying soft…not brown.

3. When the cauliflower is ready, its straight into the pot! Along with the soft garlic (pushed from the skin) and the stock! Bring your soup the boil, then reduce to a simmer and allow to cook down with the lid on for around 10-15min (depending on how much time you have, the longer the better, however the veg  will be fully cooked within 5min)

4. Now all you need is to get a handheld ‘blitzer’ and give it a good whirl! You’ll be surprised how creamy this soup will be, so simply and yet so flavoursome. The beauty of using few ingredients is that each will speak for itself, perfect!

I like to garnish with some lightly toasted pinenuts and a sprinkle of parsley ❤ serve with some toasted olive bread, season and enjoy xxx