Tuesday, June 22, 2010

Core Creamy Roast Cauliflower and Potato Soup

Serves: 8 x 1 cup serves
Difficulty: Easy
Points: 1.5 pts per 1 cup
Cooking time: 30-40 minutes

  • 1 kg cauliflower
  • 1 large onion, diced large
  • oil spray 
  • 3 large potatoes (450g) diced to 1cm
  • 750 ml chicken stock (or 3 cups water + 3 stock cubes)
  • 3 tsp fennel seeds
  • 1/2 tsp tumeric
  • 3 cloves garlic, crushed
  • 1 x 375ml can Carnation Evaporated Light & Creamy Milk
Line a baking tray with baking paper, then spray lightly with oil spray.
Spread the cauliflower pieces on the tray and spray lightly with oil spray
Bake for 15-20 minutes at 180*C.
Meanwhile, spray a large pan with oil spray and heat to moderate.
Fry the onions for about 4 minutes, until they are starting to become transparent.
Add potato, garlic, tumeric, fennel seeds and fry for 2 minutes to release fragrance.
Then add the stock, and simmer with lid on for 15-20 minutes.
Add the cauliflower and tin of milk and warm through for 3-5 minutes.
Blend well and serve topped with a little cracked pepper and parsley or chives.

Note - using a stick blender in the pan will result in an unpleasant grainy texture. Blend in a jug in batches, or allow to cool and use a lidded blender. Never blend hot liquids in a lidded blender (the steam will blow the lid off and spray you and your kitchen)

Not on Core? The total Points for this recipe is 10.5 pts, or 1.5 pts per 1 cup serve

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