… a few years back, when I managed to lose quite a bit of weight doing the dreadful but undoubtedly successful Atkins diet, I became adept and creative with my use of vegetables that were on the very very short list available to me…
… cauliflower was one of the veg that I was allowed to eat with impunity… can you imagine how lucky I was…? (that last sentence was full to the brim with sarcasm… should you have any doubt…)
… I mean, I like cauliflower, don’t get me wrong, it’s just not the most exciting vegetable in the world… but it is grown in the UK, compared to the broccoli which is not so locally grown…
… so this soup, which is really supposed to be Leek and Potato, changed to Leek and Cauliflower and then became Cauliflower Cheese Soup… which I think is a nice little twist on a classic side-dish… and makes a really, really tasty and carb-free (should that be your thing) soup…
… clearly the sourdough doesn’t quite cut the carb-free mustard but i’m only human!… Lucretia again at her very best… cant wait to tear into this hunk of bread…
Cauliflower and Cheese Soup
1 cauliflower – chopped (keep the leaves that are closest to the flower and use them in the soup too)
2 medium leeks – finely chopped
1 stick of celery – finely chopped
1 medium onion – finely chopped
2 pints of good quality vegetable stock
2 handfuls of strong cheddar – grated
– saute the onions in a pan with plenty of butter and olive oil, until soft
– add the leeks and celery and saute for 5 mins, then add the cauliflower, season, then place the lid on and let it sweat for 10 mins, turning frequently to avoid it sticking.
– add the stock and simmer gently for 20 mins
– liquidize, then add the cheese and stir until it has melted completely.
eat and of course, enjoy!