Cauliflower soup is such a lovely comforting thing. But this time, as well as the velvety soup I really wanted something to cut through it a little, and give a bit of zhush!
So I made the soup using my oven method, adding herbs and a little garlic to enhance the flavour of the cauliflower.
And then a quick pickle with beetroot, chilli, balsamic vinegar and plenty of black pepper. The combination of flavours is great!
I’ve specified a Turkish chilli as they’re a mild type which doesn’t overpower the cauliflower. They’re the ones that are about 20 -25 cm long and light green.
serves 2 – 4
for the soup
1 small cauliflower (about 350 g without leaves), roughly chopped
1 large onion, chopped
1 – 2 sticks celery, chopped (mine were small so i used 2)
1 clove garlic, chopped
1 bay leaf
1/4 tsp dried thyme
1/2 tsp dried oregano
800 ml hot water
a pinch of salt
for the pickle
2 small cooked beetroot, diced
1 long Turkish chilli, thinly sliced
3 tbsp balsamic vinegar
a pinch of salt
1/4 tsp black pepper
Preheat the oven to 170 degrees c.
Put all of the soup ingredients into a casserole dish (I use a 22 cm cast iron one), stir, cover and pop into the oven for 1 hour.
The vegetables should be very soft after this time. While the soup is cooking, make the pickle. Simply mix all of the ingredients together in a small bowl, cover and refrigerate for at least 30 minutes. Give it a stir every so often if you’re passing.
When the vegetables are done, remove the bay leaf and blend the soup. I used an immersion blender which does a pretty good job, but a jug blender would get it even smoother.
To serve, ladle the soup into bowls and spoon the pickle into the centre.