Califlower Soup

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This is adapted from a Delia Smith recipe, I’ve ditched the butter replaced with some coconut oil and just eliminated the potatoes you won’t really miss them. If you’re tight on ingredients you could even make this without either of the celery, leek or onion.

What you need

1. medium, good-sized cauliflower (about 1lb 4 oz/570 g)
2. 2 bay leaves
3. 1 teaspoon VirginOrganic Coconut Oil
4. 1 medium onion, peeled and chopped
5. 2 sticks celery, chopped
6. 1 large leek, trimmed, washed and chopped
7. 2 tablespoons half-fat crème fraîche, plus a little extra to serve (optional)
8. salt and freshly milled black pepper
9. To serve: 1 level tablespoon snipped fresh chives

Options this soup is very versatile you can add
pretty much anything you want to liven it up. One option is to add
2 oz (50 g) Roquefort, crumbled into small pieces
or
You can add a similar amount of coconut milk ( 1/2 a can or so or grate in some creamed Coconut)

Method

The stock for this is very simply made with all the cauliflower trimmings.

1. All you do is trim the cauliflower into small florets keep some of the stalk attached to the floret.
2. Then take whats left including the green stems, and place these trimmings in a medium-sized saucepan I chop them up so they release more flavour.. Then add 2½ pints (1.5 litres) of water, the bay leaves and some salt, bring it up to the boil and simmer for 20 minutes with a lid. This is likely to smell a bit so do it when you can open the kitchen doors.
3. Meanwhile, take another large saucepan with a well-fitting lid, melt the coconut oil in it over a gentle heat, then add the onion, celery, leek and cover and let the vegetables gently sweat for 15 minutes. Keep the heat very low, then, when the stock is ready, strain it into the pan to join the vegetables, adding the bay leaves as well but throwing out the rest.
4. Now add the cauliflower florets, bring it all back up to simmering point and simmer very gently for 20-25 minutes, until the cauliflower is completely tender, this time without a lid.
   After that, remove the bay leaves, then place the contents of the saucepan in a food processor or liquidiser and process until the soup is smooth and creamy
5. Next return it to the saucepan, stir in the crème fraîche and cheese or creamed coconut and keep stirring until the cheese has melted and the soup is hot but not boiling. Check the seasoning, then serve in hot bowls, garnished with a little more crème fraîche, if you like, and the chives.