Peoplewhoeat’s Weblog

November 7, 2010

Purple Soup

Alright, well this soup was only purple because I used a purple cauliflower (which I highly recommend, has a slightly more complex flavor). It managed to stay a pleasant purple, but was still a food sort of color. Easy and delicious! Thank you, Jamie Oliver!

(the red bowl and bacon make it look more fushia, but you get the idea)


Cauliflower Cheese Soup

(from Jamie’s Food Revolution, my go-to cookbook)

2 carrots
2 celery stalks
2 medium onions
2 cloves garlic
1 head of cauliflower (use the purple stuff! do it!) cut into florets
olive oil
1 3/4 quarts chicken/vegetable stock (I just used one of the boxes, don’t actually know how much is in there, but it seems to have been about right…)
salt and pepper to taste
8 ounces cheddar cheese (and you can throw in some parmesan, too, for kicks)
1 teaspoon English mustard
nutmeg
bacon (optional, but SO worth it)

Roughly chop the carrots, celery, onion, and garlic, add the cauliflower florets, and sautee in a large saucepan in olive oil. Let cook 10 minutes with the lid askew while you heat the broth in another pot. Add the warm broth to the veggies, bring to a boil, and allow to simmer for another 10 minutes with the lid on. Grate the cheese. After 10 minutes, remove from the heat, and stir in the cheese, mustard, salt and pepper and nutmeg. Smoosh it. Serve topped with another good grate of cheese and bacon (but not if you’re vegetarian, obviously).

Enjoy!
Emma

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