Cauliflower Mustard Soup Recipe
Cauliflower Mustard Soup
Favorite lunch or dinner meal to have anytime is a bowl of soup. Califlower mustard Soup with crusty bread opens up your taste bud and will warm you up inside and out. Good bowl of soup can also make you feel better after stressful day. ~ Only takes around 25 minutes to cook for busy bodies.
2oz unsalted butter2 medium red onion, finely chopped1 large clove garlic, finely chopped½ teaspoon dry English mustard powder1 medium cauliflower1 small head broccoli1 liter/2 pints vegetable stock1 large potato, peeled and cubed1 tablespoon wholegrain mustard4 tablespoon crème fraicheSeat salt and black pepper
Serve with:Bread croutonsMature cheddar cheese, coarsely grated
Serves Four 1. In a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent, make sure to stir constantly. Add the garlic and cook for a further 2 minutes careful not to burn. Add in the mustard powders.2. Remove leaves from the cauliflower and cut into florets and steam with the broccoli until almost tender. Add to the onions, and cover with vegetable stock. Adds the potato and bring to the boil, then simmer for 15 minutes (or until the potato is cooked.)3. Purée soup in a food processor, return to the pan, adding the mustard and crème fraiche. Brings back to the boil, reduce the heat and simmer for 5 minutes. Add to taste with sea salt and black pepper.4. To serve, place grated cheese in the centre of a warmed soup bowl. Surround with soup and top with croutons.Note: to make croutons brush thick slices of slightly stale bread with olive oil, melted butter or a mixture of boths. Cut into cube and spread on a baking sheet in a single layer. Bake in a hot oven, 350° until toasted.
ENJOY~
Cauliflower Mustard Soup
Favorite lunch or dinner meal to have anytime is a bowl of soup. Califlower mustard Soup with crusty bread opens up your taste bud and will warm you up inside and out. Good bowl of soup can also make you feel better after stressful day. ~ Only takes around 25 minutes to cook for busy bodies.
2oz unsalted butter2 medium red onion, finely chopped1 large clove garlic, finely chopped½ teaspoon dry English mustard powder1 medium cauliflower1 small head broccoli1 liter/2 pints vegetable stock1 large potato, peeled and cubed1 tablespoon wholegrain mustard4 tablespoon crème fraicheSeat salt and black pepper
Serve with:Bread croutonsMature cheddar cheese, coarsely grated
Serves Four 1. In a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent, make sure to stir constantly. Add the garlic and cook for a further 2 minutes careful not to burn. Add in the mustard powders.2. Remove leaves from the cauliflower and cut into florets and steam with the broccoli until almost tender. Add to the onions, and cover with vegetable stock. Adds the potato and bring to the boil, then simmer for 15 minutes (or until the potato is cooked.)3. Purée soup in a food processor, return to the pan, adding the mustard and crème fraiche. Brings back to the boil, reduce the heat and simmer for 5 minutes. Add to taste with sea salt and black pepper.4. To serve, place grated cheese in the centre of a warmed soup bowl. Surround with soup and top with croutons.Note: to make croutons brush thick slices of slightly stale bread with olive oil, melted butter or a mixture of boths. Cut into cube and spread on a baking sheet in a single layer. Bake in a hot oven, 350° until toasted.
ENJOY~
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