[vc_row][vc_column][vc_column_text]The creamiest cauliflower soup, that is sure to warm you up this winter. Another mouthwatering recipe from our episode on “Inspirasiekos met Sarie”.
Ingredients
70 ml butter
15 ml olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
6 spring onions, finely chopped
2 small heads of cauliflower, roughly chopped
250 ml milk
500 ml vegetable stock
salt and pepper
100 g Klein River Gruberg, grated
30 ml mustard seeds
60 ml butter
Method
In a medium-sized saucepan, heat the 70 ml butter and olive oil. Add the chopped onion, garlic and spring onions.
Fry for 2 minutes, turn the heat down and place the lid on.
Let the onions cook for 8 – 10 minutes, stirring regularly.
Add the cauliflower florets to the saucepan, place the lid back on and let it cook for another 5 minutes.
Add the milk and vegetable stock and bring mixture to boil.
Boil mixture for 20 – 25 minutes, or until the cauliflower is cooked and soft.
Season with salt and pepper to taste.
Use a food processor to blend the mixture until it has a smooth consistency.
Add the grated Gruberg to the mixture and blend again.
On low heat, bring the 60 ml butter and mustard seeds to boil in a pan. Let it simmer for 2 – 3 minutes.
Dish the soup into bowls and drizzle with the mustard seed butter.
