Soup Season

When I think "Winter food", soup is definitely right up there as one of the first meals I think of. Given that it is indeed Winter here in Tassie I have been cooking up batches of soup continuously.

My favourite soups tend to be simple and often of the creamy variety!

Spiced pumpkin soup

Creamy Cauliflower with parmesan

Recently I posted my recipe for potato and leek soup here along with my pumpkin one last year. However my latest favourite is creamy cauliflower with parmesan (originally discovered on the Rockpool restaurant website).

To make, you will need:

1 Cauliflower cut into pieces (about 800g)
50-100g Butter and Olive oil (50/50)
2-3 Cloves of garlic crushed
1 Onion chopped
900g Chicken or veggie stock
50g Cream
1 Tsp Dijon Mustard
A handful of grated parmesan to taste
Salt and Pepper

1 - Melt butter and olive oil into a large pot. Saute onion and garlic until it is soft and onion is transparent. Add cauliflower and put lid on pot, stirring occassionally. You want to do this for about 10 minutes. The cauliflower will sweat and soften and it should also brown up a bit. This is good, it gives the soup a really lovely richer flavour.

2 - Once you're happy with your cauliflower, add stock and cook for another 20 minutes.

3 - Turn off heat. Add cream, mustard and parmesan. Blitz it all together with a hand blender.

4 - Season with salt and pepper. Serve with bread.

I love that this soup is really inexpensive too. A cauliflower usually costs around $3 but at certain times of year when they're in season, as little as $1! Bonza!