I know it may seem slightly ridiculous to be thinking of soup in the summer months, but I just couldn’t resist sharing this recipe. I am a huge fan of the humble soup, whether its a traditional chicken and vegetable soup or something slightly more unusual, so imagine my delight when I stumbled upon this recipe!
Purple cauliflower is not only incredibly pretty it adds a wonderful colour and flavour to this soup. You can pick these up at your local greengrocers, but if you can’t manage to find the purple cauliflower a normal cauliflower will work just as well.
There may seem like an endless list of ingredients, but I can assure you, you will not be disappointed when you try the first mouthful of this flavour packed, homemade soup.
So, now onto the fun part, creating this delicious soup.
1 head purple cauliflower cut up in chunks
1 tablespoon olive oil
½ cup red onion, diced
1 clove garlic, minced
1 white sweet potato, peeled and diced
2 purple potatoes, peeled and diced
3 cups chicken stock
1 teaspoon sea salt
½ teaspoon ground cardamom
¼ teaspoon ground peppercorns
½ teaspoon ground sage
⅛ teaspoon ground white pepper
½ teaspoon dried lavender
1 tablespoon lemon juice
1 ½ teaspoon lemon zest
4 ounces Crème Fraiche
4 tablespoons fresh chives, chopped
Roast 3-4 green cardamom pods and 6 tasmanian peppercorns until fragrant, cool then grind in spice grinder or mortar and pestle. You can substitute regular ground spices if you don’t have whole spices to roast and grind.
In 4 quart pot, sauté onion and garlic in olive oil over medium heat until translucent, about 3-5 minutes.
Add potatoes and chopped cauliflower to pot, stir to combine and continue cooking a few minutes and sprinkle with sea salt.
Pour in chicken stock, add cardamom and ground pepper, bring liquid to a low boil, lower heat, cover and cook for about 15 minutes until vegetables are tender.
Remove from heat and cool for 10-15 minutes, and pour into food processor in small batches and process until very smooth and creamy.
Add back into pot, sprinkle ground sage, white pepper and lavender into soup, cook over medium heat 15 minutes, then add lemon juice and zest. Notice how the lemon brightens the colour of the soup!
Taste and adjust the salt and pepper to your liking. Pour soup through fine sieve before serving in individual small bowls. Can be saved in the refrigerator for reheating and serving later at this point.
Top each bowl with Crème Fraiche and chopped chives.
Image & Recipe Source