Minted Cauliflower & Saffron Soup
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Serves 4
1 large cauliflower
2 med onions,chopped
1 garlic clove, crushed
900ml veg stock
pinch saffron
2 bay leaves
juice of ½ lemon
300ml skimmed milk
1 tbsp chopped fresh mint leaves
salt & pepper
Remove the outer leaves from the cauliflower &
discard. Coarsley chop the rest including the stalk. Place the
cauliflower into a large pan with the remaining ingredients, except the skimmed
milk and the mint.
Bring to the boil, reduce the heat and simmer for
15-20 mins until the veg are soft. Reserve a little mint. Allow the
cauliflower mixture to cool slightly, then blend. Add the milk and
mint. Retunr to the pan and adjust the seasoning. Add more milk or
stock if it is too thick.
Serve garnished with the reserved mint.
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