CAULIFLOWER SOUP serves 10
There are times when I don’t have the same herbs in the cupboard that a recipe calls for, so I just use other herbs that we like. Thyme is great or I will add a few tablespoons of powdered leeks or any others.
After we have had our first bowl of soup, depending on how many are at the table, I will freeze a container or 2 so we can enjoy it again on a day when I am busy, or when we have unexpected guests for lunch!
2 litres pure water
1 medium size head of cauliflower (half first & half later)
1 large onion, chopped
6 cloves garlic, minced
3 ribs celery, diced
1 cup squash
Cut up half of the cauliflower and add to the onion, garlic, celery and squash in the pot of water.
Bring the above vegetables to a boil and simmer until done. Cool and puree.
Add the following ingredients to the pot, bring to a boil & simmer for 1 hour:
1 tablespoon parsley
5 star anise
6 bay leaves
2 teaspoons oregano leaves
1 teaspoon tarragon leaves
2 cups chopped cooked farmer’s sausage or ham (I add this mainly for flavoring)
The remaining half cauliflower, chopped into small pieces.
Remove star anise and bay leaves.
Add salt & pepper to taste and thicken by adding 3 tablespoons cornstarch mixed in 1/4 cup water.
Stir in 1 cup coconut yogurt for a creamy delicious soup! Winnie