SPICY CAULIFLOWER POTAGE, Frugal, Vegan, Gluten-free

Gorgeously velvety cauliflower soup with a hit of spice...

Frugal but fabulously ambrosial Spicy Cauliflower Potage

Cauliflower is one of those frugal vegetables which, though tasty and satisfying, can sometimes be a bit boring.

But not this soup from 67, which has a sublime texture and a hint - or two - of Indian spices.  It is really lovely, the more so since it is so wallet-friendly.  And a bonus: it has anti-inflammatory qualities.

No organic caulis were available when 67 was shopping but standard English cauliflower, blanched for 20 mins in 9 parts water and 1 part vinegar, produced a delicate and beautiful soup to rival anything from an organic garden.

Brown rice thickens the soup while adding digestion friendly fibre; it also adds a hint of nuttiness to liven up texture.  A med potato or white rice can replace brown rice.  

Don't be nervous about the spices - the potage does have a wee kick but it's  delicate and really raises the soup to superior levels.  If you're serving the potage to kids and they're not happy,  stir through an extra tsp of strained plain yoghurt before making your swirls.   

Cost: £1.25
Makes: 4 dinner-sized bowls

Ingreds:
   1 med onion, chopped
   2 tbsp olive oil, separated   

   3 med garlic cloves, finely grated
   1 tbsp peeled finely grated fresh ginger
   1 tsp turmeric
   1 tsp cumin
   1 tsp dried coriander leaves
   2 tbsp washed brown or white rice or a med potato, peeled

  6 cups cauliflower florets, in small pieces (one med cauli)
   
   pinch of chilli flakes
   1/2 tsp salt
   3 cups good vegetable stock (or chicken stock for carnivores)

   few tablespoons yoghurt for garnish

Method:

1. Heat 1 tbsp olive oil in a large heavy bottomed pan over med high heat; add onion, sauté until soft but not browned
2. Add 2nd tbsp olive oil; stir in garlic, ginger, spices and rice; stir about a minute or until flavours are infused
3. Add cauliflower, reduce heat to med-low; partly cover and sweat 15 mins
4. Add stock, salt & chilli flakes 
5. Bring to the boil; partially cover, cook 15 mins
6. Check for seasoning
7. Blitz with a stick blender until completely pureed
8. Pour into serving bowls; drizzle yoghurt over the top

Tips:

Add up to another cup of broth for a thinner soup.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.