Spicy cauliflower soup

By • September 13, 2016 0 Comments

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Author Notes: I don’t really like to use much dairy to achieve a creamy structure of a soup. I had to look for a different option. Imagine my joy when I realised that it is possible to make a creamy soup without adding full cream milk. I was over the moon with happiness! If you are one of those you will love it too! Just a tablespoon of butter makes a whole difference to this soup – plus a lot of whizzing. It needs to be very smooth!

Another important note – the amount of chillies used for this soup is almost scary, but it’s necessary, so don’t avoid it. It goes nicely with the creamy cauliflower and most importantly it’ll make you laugh a lot while eating and afterwards! At least that’s our experience, and it never fails. On both a very cold, or a very hot day, I promise, you would benefit from eating this soup.
Jasmina Gajic

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Serves 6

  • 1 piece cauliflower
  • 1 piece onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pieces chilli pepper
  • 2 pieces celery
  • 1 piece garlic
  • 200 milliliters water
  • 1 tablespoon butter
  1. To prep – wash and chop cauliflower. Peal and dice onion and garlic. Wash and dice celery.
  2. In a large size pot add olive oil and once it’s heated add onion, garlic and diced chilli peppers. Cook and stir for two minutes, then add celery. Cook all together for another 2 minutes and add cauliflower. Pour in water and add salt and pepper.
  3. Leave it to cool down a little before transferring to the blender. Blend the soup until it is very smooth and creamy. I added micro coriander and some chilies before serving but that’s optional.

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