brothy cauliflower puree
Ingredients
- 1 TBSP extra virgin olive oil
- 1 leek sliced
- 1 garlic clove sliced
- 1 celery stick diced
- 1 carrot diced
- 1 large cauliflower chopped
- 2 potatoes washed and diced
- 1 litre chicken bone broth or stock
- 1 sprig rosemary
- 1 pinch white pepper
- 1 handful fresh flat leaf parsley finely chopped
optional
- 1 egg yolk
Instructions
- Heat the a saucepan over medium-high heat. Add the olive oil and sauté the leek, garlic, carrot, celery, cauliflower and potato with a pinch of salt (or omit salt if you prefer) until they begin to brown and get some colour. This is a time saving hack to avoid roasting the cauliflower beforehand, which gives the soup extra flavour.
- Add the chicken bone broth and sprig of rosemary, reduce the heat a little and simmer with a lid on until the vegetables are tender when you prick them with a fork, about 15 minutes.
- Remove the rosemary stalk. Use a stick blender or food processor to puree the soup until smooth. Add a little extra broth, stock or water if you need to thin it out. Season with a pinch of white pepper and serve with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley.
- Optional: Add an egg yolk (allergen) to the puree as you warm it through on the stove (note we are still cooking the egg yolk with the heat from the puree). This enriches the soup and increases the nutrient-density. You could also top it with chopped hard-boiled egg for more texture, or mix it up by stirring through some mashed fish such as wild salmon (allergen) and fresh dill!
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