Goooooood evening, good evening, good evening (as Stephen Fry would say) - this is just a super easy soup recipe I thought I'd quickly pop up on a whim. Last night Rich and I headed off to his final school prize-giving and graduation ceremony, followed by a grad dinner. It was such a fun night, and I was so proud of Rich, looking dapper in a powder blue suit. I thought it a real testament to the teachers that so many of the kids gravitated to them during the evening to share a drink and a story, with much laughter and mutual respect. Meanwhile I enjoyed a glass of champagne and a few lovely glasses of cab merlot over dinner before tottering home via cab, for (some stupid reason, seemed like a good idea at the time), the merest whisper of a night cap. Soooo this morning I was feeling a little bit dusty, and after a fossick around in the fridge threw this wee soup for two (or one
hungry ravenous, slightly hungover person) together. It is a combo of onion, cauliflower, zucchini and peas with a good load of Parmesan and some finely chopped parsley...I could happily just face plant in it! (It is also ridiculously easy, cheap to make, moderately healthy and super-quick).
1 tbsp olive oil
1 small onion, chopped
1/2 cauliflower, chopped into rough florets
1 clove garlic, crushed
1 zucchini, chopped
1/3 cup frozen peas
1 cup milk
3 tbsp cream
1/4 cup grated Parmesan
1/4 cup finely chopped parsley
Heat oil in a large saucepan or deep frying pan, add onion and season well with salt. Cook over a medium gentle heat for 10 minutes until the onion is softened but not coloured. Add cauliflower, garlic and add water just to cover (use vegetable stock if you have it, I didn't have any - so water did the trick!). Bring to a boil, reduce to a simmer and cook 15 minutes until the cauliflower is almost cooked through. Add milk, zucchini and peas and cook a further 5-8 minutes. Use a whiz stick (or transfer to a blender) and puree to the texture you prefer, I still like a bit of chunk in mine. Add water to the consistency you prefer, and cream. Stir through Parmesan and serve with a little extra Parmesan, sea salt and freshly ground black pepper and a good sprinkling of parsley. Serves 1-2, depending on the intensity of the hangover and whether it's accompanied with cheese on toast...!
Feeling perky pre- Graduation dinner!
Labels: autumn, cauliflower soup, Sarah Tuck, soup, spring, vegetarian, winter