Monday, 23 March 2015

Spiced Cauliflower and Carrot Soup

I have never been a fan of coriander (of the fresh kind), and it has taken me a while to figure out that ground coriander doesn’t actually give the same taste as the fresh kind.   I have always stayed away from carrot soup and coriander soup, because to me I just imagine that it has the taste that I don’t like from the green leafy hell that I call Coriander.
Since I have been doing more cooking, and experimenting with my spices I realised that I can make a carrot soup that has coriander in it, that I actually like – just don’t come near me with a bunch of fresh stuff, otherwise I will run a mile!
This soup is thick and comforting, with lovely flavours from the spices, but a fabulous sweetness from the carrots and roasted cauliflower, It is going to be my savour this week whilst we have a freeze out in London!
The recipe, would also work perfectly in a slow cooker if you have one as the flavours would meld delightfully!
Preparation Time: 15 Minutes
Cooking Time: 30-40 Minutes
Serves 6

You will Need:
6 Large Carrots, peeled and chopped
250g Frozen Cauliflower (if using fresh, a small head/1/2 large cauliflower will do the trick)
Large Leek Sliced
3 Cloves of Garlic Sliced
2 Stock Cubes made up with 1.5 litres of water
1Tsp Turmeric
2 Tsp Ground Coriander
1Tsp Ground Cumin
1Tsp Dried Oregano
1 Tsp Chilli Powder
1 Tsp Curry Powder
Frylight/Calorie Controlled Oil Substitute
Salt & Pepper for Seasoning

Fresh Coriander and Quark to Serve (Optional)

Preheat the oven to 200 degrees
On a non stick baking tray add the cauliflower and sprinkle with some salt, pepper and 1/2 tsp of the turmeric, bake in the oven until soft and slightly browned 10-15 mins, set aside
(if you are using fresh cauliflower, blanche in hot water for 4-5 minutes before putting in the oven)
In a heavy based saucepan sprayed with oil, gently sauté the leek until softened
Add the carrot and cook down for 3-4 minutes, tip in the remaining spices, stir and let cook for another minute
Pour 1.25 litres of the stock (leave the remaining stock for blending)
Simmer until the carrots are softened, 15-20 minutes
Add the roasted cauliflower to the stock and cook for another 5 minutes
Using a blender (I have a hand blender perfect for soups) blitz the soup, until its smooth adding the extra stock as you go along as it will thicken up and you want a soup not a puree
To serve:

I like to add a Tsp of Quark (0PP) to serve as it gives a sour creamy texture against the spices (and I didn’t have yoghurt!)
If you have fresh coriander, and like it (I personally don’t) you can add this before serving

Weight Watchers Pro Point Value: 0PP Per Portion


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