Have I told you just how much I love cauliflower?
Well, I love cauliflower very, very much….so much so my 9 year old daughter ask me the other day, “Mummy if you love it so much, why don’t you marry it?” Well, if I could, my darling, perhaps I would!!
We all have our favourite vegetable, I have many but Cauli is most certainly on the top of the list. It is botanically, a member in the cruciferous or brassicaceae family of vegetables 
and nutritionally contains dietary fibre, several anti-cancer phyto-chemicals, Vitamin C, good amounts of many vital B-complex groups of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3) as well as vitamin K, manganese, copper, iron, calcium and potassium. No wonder I love it so much!
Celeriac is one vegetable that many may never have cooked with or even know of it’s existence. I like to cook with it and add it into things like so
ups, stews and mash, giving it a different flavour and nutritional profile. It is also, a change from white potatoes.
Give it a try, you will find it in most supermarkets or good green grocers.
This knarly, strange looking root vegetable is closely related to celery. It is very good source of Vitamin K, some valuable source of Vitamin B complex and Vitamin C, along with phosphorus, iron, calcium, copper, and manganese.
Chop them all up, with some leeks, spices and some stock and you have yourself a lovely, delish, nutrish soup!
| Servings | Prep Time |
| 4-6 People | 10-15 minutes |
| Cook Time |
| 30 minutes |
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This nourishing soup is not only hearty and filing but very simple and quick to make. These few ingredients pack a wonderful flavour punch!
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- 1 whole leek, sliced
- 1 whole Small cauliflower, chopped
- 1/2 bulb Celeriac, chopped
- 1 clove garlic
- !/2 tsp each, of ground cumin and corriander
- 1 Litre Chicken or Vegetable Stock Preferably homemade or good quality
- Salt and pepper, to season
- Add your chopped leek in a little oil, in your pot. gently, sweat till cook through. .
- Add all other ingredients to your pot, place your lid on, bring to the boil, then simmer for approx. 20-30 minutes till cook through. NOTE; if you like your soup thick, then only just cover your vegetables with the stock, if you prefer it a little runnier, then add more liquid, even some water.
- Once cooked, use your stick blender o place in to a blender/food processor and blend up.
- Serve with a sprinkle of parsley and cracked pepper. Enjoy!
