As surely as the Starks know that winter is coming, I know that one of my favourite cooking basics is back on the menu as the temperatures start to drop; soup.
I genuinely love cooking soup. And I’ve certainly learned a lot since I first stuck a bunch of boiled veg in a bowl of hot stock at uni and wondered why it didn’t taste that great. That watery uninspiring start has thankfully long been a distant memory. I learned the secret of many a good soup over the years; roast your veggies first for deeper flavour, salt and pepper them at the end so you can really closely manage it, and always use your spices and herbs to bring them to life and give them an extra lift.
Two of my all-time faves to cook are pumpkin and also cauliflower.
Today, as the light began to fade, I thought to myself…its a soup kind of evening. What better to compliment the home-baked pull apart bread I whipped up this morning. An amazing garlic tear and share bread topped with a homemade parsley pesto. Yum!
Something I’ve had to adapt to is making a yummy creamy vegan soup. What to use instead of butter? What about cream? I wanted to make something that both myself and my non-vegan hubby would both love.
And thankfully, I managed it.
I use soy cream (provamel single soy cream) and organic soy milk in my creamy soups. I also used some tofutti in this one for creaminess too. Finally – I am a massive fan of the gentle chef and always make my own butter from the non-dairy evolution cookbook (a book which pretty much revolutionised my life). So – if you are keen for some creamy warming yummy wintery goodness in your belly….try this cauliflower soup. You won’t regret it!
The Starks Wintery Cauliflower Soup
- 1 head cauliflower sliced
- 1 litre vegetable stock
- 3 garlic cloves
- 3 chopped medium sized potatoes (par-boiled and peeled)
- 1 brown onion chopped finely
- 3 sticks celery chopped
- 5-6 swiss brown mushrooms
- 3 spring onions chopped finely
- 1 cup organic soy (or other preferred milk)
- Half cup provamel soy cream (or other preferred)
- 3 tablespoons tofutti cream cheese
- Tablespoon better butter (or any non-dairy butter)
- Tablespoon peanut oil
- Pinch white pepper
- Teaspoon dijon mustard
- Tablespoon nutritional yeast
- Salt and pepper to taste
- Parsley and fresh chives to serve
First of all, chop and prep all your veggies. Pop a saucepan on to boil and par-boil your potatoes. Meanwhile, fry up your garlic, onion, spring onions, celery and mushrooms in the peanut oil. Do not brown. The key to this soup is that we are trying to keep it as white as possible for the finished presentation.
Then, add in the butter and cauliflower and continue to gently fry for about 10 minutes and add the potatoes when they are almost cooked (you don’t want them falling apart). As soon as the potatoes are added – also add the stock. Turn the temperature down (so it doesn’t boil) and let everything simmer for about another 15 minutes. At this point add the cream, nutritional yeast, mustard, white pepper and milk. Stir to combine and then use a stick blender to combine until its really smooth. Then add the tofutti for extra creaminess. Blend again. At this point – add more cream or milk to taste and start to slowly add salt and pepper as meets your tastebuds! The overwhelming flavour should be one of cauliflower. Pop it back on the hob on the lowest heat for about another ten minutes to let all the flavours infuse and then serve and ENJOY.
We had it straight out of the pan and served with the home-baked bread. It was insane. I can’t wait to have it again tomorrow for lunch. Made with love in my kitchen.