Cream Of Cauliflower Soup

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 teaspoon freshly grated gingerroot
• 1 leek, part only, chopped
• 1 stalk celery, diced
• 1 large onion, chopped
• 2 large carrots, peeled and diced
• 2 garlic cloves, minced
• 2 tablespoons flour
• 1/2 small head cauliflower, cut into small flowerets
• 1 bay leaf
• 1/4 teaspoon turmeric
• 8 cups chicken stock
• salt
• freshly cracked black pepper, to taste
• 1/2 cup 35% cream
• 1/2 lime, juice of
• fresh parsley, for garnish

Recipe

• 1 in a large pot sauté onion in butter on medium heat until golden.
• 2 add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden.
• 3 add the flour and stir until blended.
• 4 add remaining ingredients, except cream, lime juice and parsley and bring to a boil.
• 5 cover and reduce heat to low.
• 6 simmer the soup for 30 minutes or until cauliflower is tender.
• 7 add the cream and lime juice.
• 8 remove lid and continue to simmer for a further 15 minutes.
• 9 adjust seasoning.
• 10 sprinkle with chopped parsley and serve.