Soups are the easiest way to get nutrition combined with taste. This little gem is no different. Try this recipe, it’s easy peasy.
In a soup pot, sauté French shallots or sliced red onion off in olive oil, adding a good tsp of Celtic sea salt.
Add a head of roughly chopped cauliflower, making sure to reserve 1/2 c of small floret that have been separated. Add more seasoning to taste.
Add in 2-3 cloves garlic and sauté for 2 minutes. Add in some home made stock (I used chicken for heartiness and blood building properties), to not quite covering the veggies.
Bring to the boil, reduce heat, cover and simmer until veggies tender.
Meanwhile dust reserved florets in seasoned corn flour. Fry in olive oil until starting to change color. Scoop out and set aside on paper towel.
Using a stick blender, purée soup to smooth.
When ready to serve, put cauliflower crumbs back on to fry to a deep brown color and crisp texture. Par frying and letting them cool only to fry again gives a richer flavor and crispier texture.
Spoon soup into bowls, drizzle with a little olive oil, top with cauliflower crumbs.
A little note about seasoning: seasoning as you go gives better depth of flavor and brings out the taste quality of ingredients better. When you season at the end the salt flavor sits on top of the ingredient flavours. Just make sure you taste as you go so you don’t end up over salting your food.