Cauliflower & Caraway Soup

Name: Cauliflower & Caraway Soup
Ingredients: 1 medium cauliflower; 1 medium onion; 1 small onion; 1 celery heart; 4 medium carrots; 1 garlic clove (crushed or finely chopped); 2 -4 ounces cheddar cheese (to taste); parmesan cheese (to taste); 1/4 teaspoon caraway seed; 1/2 teaspoon paprika; salt & pepper; 1 ounce unsalted butter; 1 tablespoon olive oil

13 ingredients

6 steps

Ingredients

1 medium cauliflower
1 medium onion
1 small onion
1 celery heart
4 medium carrots
1 garlic clove (crushed or finely chopped)
2 -4 ounces cheddar cheese (to taste)
parmesan cheese (to taste)
1/4 teaspoon caraway seed
1/2 teaspoon paprika
salt & pepper
1 ounce unsalted butter
1 tablespoon olive oil

Directions

1

Chop the small Onion and 2 of the carrots into 1/2 cm cubes. Slice 3 small celery sticks. Break a 1/4 of the cauliflower into small florets (~1cm) retain any stalks.
2

Melt 1/2 a tbsp of butter and the same quantity of olive oil in a pan, then gently fry the above and 1/2 the crushed garlic until lightly browned then reserve until later. Remove the celery leaves, chop and set aside.
3

Roughly chop the remaining cauliflower, onion and carrots and add to a large pan. Add the garlic, seasoning, paprika, cheddar, caraway seeds and a little parmesan; cover with water and simmer until soft.
4

Remove from the heat and blend until soft, return to the pan and simmer. Add the fried vegetables and adjust seasoning to taste.
5

Serve into bowls, sprinkling with a little Paprika and the chopped celery leaves.
6

Tip: Freshly baked (and buttered) cheese and onion rolls make an ideal accompaniment.