Healthy Cauliflower Soup with Blue Cheese and Black Truffle Oil

Happy New Year! It's the second day of 2015. Gone were the long holidays. Hubby went back to work today. In a way I am happy. At least I have my "me" time. On downside, I realised my "me" time this days involve me trying to clean up the mess my hubby left behind. SIGH

I've been really lazy today. I woke up pretty late. Yes, I was still sleeping when hubby struggles slogs at work today. LOL. I had really late breakfast, clean up the house a little, cooked and hop out to shop! So what did I cook for dinner? Soup :)

I cooked a big pot of healthy creamy cauliflower soup for two.


What's in the soup? 2 carrots, 2 celeries (stalk), 1 cauliflower (390 g), 2 brown onions, 3 garlic (cloves), 1 white potato (not in picture), good quality blue cheese (not in picture). salt, black pepper and black truffle oil. Why so many vegetables? Cos I didn't want to use any vegetable or chicken stocks.


One important lesson I learnt from my mummy when comes to making good quality soup is to always saute the onions and garlic with a little oil. I used olive oil.


Add chopped carrots, celeries, and potatoes. Saute for few minutes. I would have added the cauliflowers in as well if I had used a bigger pot.


Here comes the cauliflower. Give it a quick stir


before adding about 500 ml water. Don't bother adding too much water at one go. The vegetables will release liquids as you cook. Only add more after blending- if needed


Cook on high. Lower the fire to really low (once the water boil) and leave it to cook for an hour. Turn off the fire and go shopping! Once home, wash your hand and blend the stock. Add blue cheese. Stir till the cheese melts. Season with salt and pepper and serve. I like to garnish the soup with a little truffle oil and a dash of black pepper :)


We had our soup with few big slices of breads dipped in good quality extra virgin olive oil and balsamic vinegar. You may choose to have this as your starter.

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