The sprogs are very good about eating vegetables – better than most. However, they aren’t necessarily big fans of all vegetables, and some vegetables are harder to feed them than others. Cauliflower is one that I have to think about to make it appetising for them. Like most soup this one benefits from enough cooking time to allow the flavours to develop. I always serve this one with crusty toasted sour dough bread.
- 1 T butter
- 3 bacon rashers, finely chopped
- 1 cl garlic, crushed
- 1 onion, finely diced
- 2 stalks celery, finely chopped
- 1 lg potato, finely chopped
- 1 whole cauliflower, chopped
- 1/2 t dried basil
- 500 ml stock
- 500 ml water
- 150 ml cream
- 4 T finely chopped parsley
- salt and pepper to taste
* For vegetarian option, omit bacon and replace with 1 t carraway seeds, and use 1 litre of stock and omit water.
Saute bacon (or carraway seeds), onion and celery until bacon is cooked, and onion and celery are becoming translucent. Add cauliflower, potato, basil, water and stock.
Simmer over medium heat until all vegetables are completely cooked. Allow to cool enough to be blended. Blend in batches. Pour some of the cream into the blender with each batch.
Return to pot and heat on low. Add 3 T of parsley 2 minutes before serving.
Serve with remaining parsley as garnish and some good quality bread toasted or oven heated.