NEW!! cauliflower soup

Oh that sounds absolutely delicious! I know what I'm having for dinner tonight

Katie x

Chocfish has a similar recipe she uses,all vegetarian.

Here it is:
Simple and tasty. wholesome and comforting, this soup will become a family favourite and the cheesy crust makes it a bit different - Make a batch and freeze it or store it in the fridge
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 4
1 medium cauliflower, about (850g), broken into florets (or use frozen cauli or even a mix of broccoli and cauliflower)
350g onions, peeled and finely chopped
1tbsp rosemary sprigs
A pinch of grated nutmeg
3 garlic cloves, peeled and finely chopped
2tbsp olive oil
1tbsp flour
900ml milk (I used soya milk because ordinary milk used to raise my bg as if I was drinking pure honey)
500ml chicken stock, or vegetable stock if you're making it for vegetarians
125g hard cheese, finely grated
1tsp paprika
Ground black pepper
1. In a large saucepan heat the oil and stir in the onion and cauliflower, garlic and rosemary. Cook, stirring, for at least 10mins or until the onion is very soft and a golden colour.
2. Stir in the flour, milk and chicken stock. Season and bring to the boil. Cover and simmer gently for about 30-35 mins or until the cauliflower is very soft.
3. Cool the soup a little then puree in a blender or processor (I didnt faff around that much and jsut pureed the soup with the stick blender) Return the soup to the rinsed pan and reheat gently. Dilute, if necessary, with a little extra stock and season.
4. Turn the grill on to high and place the bowls in a roasting tin. Stir 50g low-fat grated hard cheese into the soup and ladle into shallow heatproof soup bowls (the bowls need to be quite full).
5. Sprinkle the reserved cheese and a little paprika over the soup.
6. Boil a kettle of water and pour the hot water into the roasting tin around the base of the bowls. Using oven gloves, carefully lift the roasting pan under the grill and cook for about 5-10 mins or until the tops are golden and bubbling.
7. Carefully remove the roasting tin from the grill and lift the bowls out. Gently wipe dry and garnish with rocket leaves if you want.

***You can serve the soup with warm crusty bread or cheese scones. I had one slice of buttered bread with it and was fine.
***I used only half the amount of milk and stock to make the soup nice and thick and creamy and so didnt need to use the flour to thicken it.
***Non-vegetarians like this soup with crispy fried smoked bacon added.

Bon Appétit

Karen x

Oh Hana, you have no idea just how posh I really am, I cleaned out a kitchen cupboard the other day, and found that even the jam is wearing a fur coat in our house, cant get much posher than this....

Karen x

AREGH ... lovely sounding soups they both are ... a whole new way to enjoy cauliflower ... now if ONLY Aldi are still selling them for 39p!!! if not, I guess it's off to morrisons with a quid in my pocket!

and speaking of cauli's, who ate them all? I was in Tescos today and there was one left.

I've also found myself watching the cauli aisle, ready to introduce myself to other low-carbers.
I was released after questioning.

wifib

I just snotted on the keyboard with laughter at your closing comment - brilliant! thanks!

Jem, I'm glad I'm able to return the favour.

Since coming here, there is an alarming amount of snot and coffee on my lappie. Is snot low in carbs?

wiflib

I just have this to say:

* eeeeeeeeewwwwwwwwwwwwwwwwwwwwwww *

I have not partaken of the particular delicacy of snot since I was about 6 years old ... bleurgh!

I suppose it depends what you've been eating

What a revolting thread this is turning out to be its making me feel really sick :!: