Colly Flower Soup

(I know that’s not how you spell it, but it just looked nicer than “cauliflower”!)

However it is spelt, this soup, which I first made a couple of years ago, tastes full of spring. I was reminded of it when I saw some lovely fresh caulis in our supermarket… locally grown!

(So, they must have come out of a greenhouse I think, as the outdoor ones don’t come in for another couple of weeks – if it’s grown locally, but was produced in a heated greenhouse and watered is that “green”?)

Well, I bought this little head of cauli anyway. It was so fresh and perfectly round, with a clean white face and some perky leaves still attached! Not like those grey ones that have been stored somewhere all winter! Leeks are in season too. Wonderful! Time for some of my cauliflower and leek soup!

Cathy’s Cauliflower and Leek Soup

  • (Vegan) butter and olive oil for the pan
  • 1 red onion, chopped
  • 2 leeks, thinly sliced
  • 500g cauliflower broken into florets
  • 200g broccoli broken into florets
  • 2 bay leaves
  • 2 carrots, thinly sliced
  • 500ml veg stock
  • 200ml white wine (optional, you could use more stock instead)
  • 200ml (soya) milk
  • salt and freshly ground black pepper
  • 2 tsps mixed herbs/dried bear’s garlic
  • (soya) cream (optional)

Sauté the leeks and onion until soft. Add  salt and pepper, then add the cauliflower, carrots and broccoli. Add stock, herbs, wine and milk. Cover and simmer until tender.

Cool a little. Remove the bay leaves. Puree with  the hand mixer, and then reheat to serve if necessary. Add as much cream and freshly ground black pepper as you like! 🙂

This makes about 8-10 dishes, and freezes well.

Enjoy!


16 thoughts on “Colly Flower Soup

  1. What a lovely recipe, and you did catch me with that title! Do you use fresh mixed herbs in this or dried? And I wonder what your favorite combination is. (I don’t have bear’s garlic!)

    • I use an “Italian” mix of dried herbs, as I hardly have any fresh in my garden yet. It contains basil, thyme, sage, rosemary, oregano, sweet marjoram, and summer savory. It’s great in tomato dishes too! If I use fresh I would take some thyme and oregano, a little rosemary and lots of parsley! (I bought a big pot today!) 🙂

    • Oh yes, I love granary! 🙂 The traditional German “farmer’s” bread is good too – a slightly sour, dark wholemeal bread made with spelt and rye, and spices such as cumin. Goes well with practically everything!

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