Cauliflower and Spinach Soup

The cauliflower belongs to the same family as broccoli, kale, cabbage and collards.

Most are white, though you will get some in light green and purple.

When buying cauliflower, look out for a clean compact head. One that is surrounded by many thick green leaves will be fresher.

Since size does not determine quality, go for one that best suits your needs. 

When storing uncooked cauliflower, put in a plastic bag in the fridge, where it can keep for up to a week.

Should you buy pre-cut cauliflower florets, eat them within one or two days since they will lose their freshness after that. Cooked cauliflower spoils quicker, therefore eat it within two to three days of storing in the fridge.

 How to prepare cauliflower

First remove the outer leaves and then slice the florets at the base, where they meet the stalks. You can further slice them to a desired size. Trim any brown colouration on the edges.

When cleaning, wash under running water to flush out any dirt stuck between the florets. If you spot an insect, soak the florets in salty water for about 20 minutes and then rinse under running cold water.

Cauliflower has a lightly sweet, nutty flavour when properly cooked. Raw, it has a sharp bite, but when paired with creamy dips, it tastes great. You can have it in various ways - roasted, steamed, sautéed, or fried.

To quickly make the perfect sauté, first blanch the florets in salty water until cooked, but still crunchy.

In a separate pan, cook some onion and garlic with a little oil until soft. Add the blanched cauliflower and quickly toss, adjusting the seasoning to taste.

To make your vegetables more colourful, add other veggies like carrots and sugar-snaps 

For a smooth velvety soup, try out this recipe - you can replace the spinach with broccoli for a different taste experience.

 Cauliflower and Spinach Soup Serves 4 

 Ingredients:

1 medium cauliflower (florets cut)

5-6 leaves spinach

1 medium sized onion-chopped

3 cloves garlic-sliced

2 carrots (chopped) 

2 stalks celery (chopped)

2 tbsp oil

750ml water

Method:

1. On medium heat, cook the onion and garlic in low heat until translucent.

2. Add the cauliflower, carrot and celery and cook for about a minute, stirring constantly, and then the spinach.

3. Add the water, seasoning, and bring to a boil while covered.

4. Reduce heat when boiling, and simmer for about 20minutes or until the vegetables are soft.

5. When ready, allow to cool slightly and pour into a food processor/blender. Process the soup until smooth. Do not overload the blender, and work in batches if you have to.

6. Pour the soup into a pot and boil. Check seasoning, and if too thick, add a little more water. Add a little cream if desired before serving.