What you'll need: 1 tbsp olive oil 1 clove of garlic, finely chopped 1 onion, finely chopped 1 tsp ground coriander 1 tsp ground cumin 150ml double cream 800g cauliflower florets, chopped 1 litre chicken stock Time: 45 minutes Serves: 4 Method First Get things going by heating your olive
What you'll need:
- 1 tbsp olive oil
- 1 clove of garlic, finely chopped
- 1 onion, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 150ml double cream
- 800g cauliflower florets, chopped
- 1 litre chicken stock
Time: 45 minutes
Get things going by heating your olive oil in a large pan. Gently soften both the garlic and the onion for 3 minutes, and then add the spices and fry for another 2 minutes until fragrant.
Toss in the cauliflower, and pour all the chicken stock over the top. Bring it up to the boil, and then reduce the heat to a steady simmer. Cook for 10 minutes or so, until the cauliflower is tender, and then set aside to cool.
Time to turn this mixture into a creamy soup! Pour the mixture into a food processor (or use a hand-held blender) and blend into a puree. Pour the soup back into the pan and heat up, before adding the cream, and lots of salt and pepper. Serve hot with crusty bread.
This dish will go brilliantly with a gorgeous Chardonnay from Beechworth. Pair this with the Dobler Chardonnay 2012. This wine is going to go well with creamy vegetable soups so this two should be a winning combo!
There you have it -- a recipe for Cauliflower Soup!
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