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RECIPE CLUB - Cauliflower Soup with Wild Garlic Pesto



 

This creamy cauliflower soup is quick and easy to make and can be scaled up to a large batch & frozen ahead of time. The smooth cauliflower soup is complimented by a punchy wild garlic pesto and toasted walnuts lend some texture to make this a complete meal.

Using the cauliflower leaves in the pesto means we are utilising what would usually go to waste and getting all the nutrients from the cauliflower.


We’re also sneaking in extra vegetables in the base which won’t overpower the creamy cauliflower flavour but will build more savoury flavours on the palette and introduce additional nutrients.


Always make stock yourself if you can, and if you can’t then buy the best alternative you can afford. Avoid powdered stock cubes loaded with additives, I recommend the Pott’s canned stocks available in some Sainsbury’s.


Wild garlic can be picked in many parks and wooded areas from early to late spring, usually found near streams and rivers in shaded areas. Many parks around Sheffield have an abundance of wild garlic (Ecclesall woods, Graves park, Millhouses park), you may have to venture off the beaten path but it is well worth foraging for!


If you’re pressed for time, feel free to skip the pesto and the nuts, the soup on its own is still an absolute treat!


Don’t forget to watch the video guide for more tips and check out the nutritional information and portion cost at the bottom of the page. Happy cooking!


 

For the soup (serves 4-6):

Ingredient

Quantity

Cauliflower (florets roughly chopped, keep the leaves for the pesto) Optional: Keep a handful of small florets to garnish

1 large or 2 small heads (around 1.5kg)

Butter & Extra Virgin Olive Oil

2tbsp each

Onion (sliced)

1

Celery (sliced)

1 stick

Leek (sliced)

1 small/ half a large leek

Garlic

3 cloves

Thyme

5 sprigs

Vegetable or chicken stock

600-700ml

Cream

200-300ml

 

Method:

1.      Add the butter & EVOO to a large pan over medium heat, add the onions, garlic & thyme, season generously and sweat until translucent & fragrant.

2.      Add the cauliflower and cook until soft, 10-12 mins depending how large the pieces are, stirring occasionally to avoid catching (turn the heat down as necessary).

3.      Whilst that is cooking bring the stock to a simmer.

4.      Once the cauliflower is cooked most of the way, add most of the stock & simmer for around 10 mins.

5.      Once the cauliflower is completely soft all the way through add the cream and blend until smooth, season to taste.

6.      Add more or less cream & stock to your desired consistency.


 

For the Wild Garlic & Cauliflower pesto (makes 1 small jar):

Ingredient

Quantity

Wild garlic washed & roughly chopped

1 large bunch

Cauliflower leaves (washed)

 

Walnuts (toasted)

60g

Pecorino Romano

60g

Garlic (peeled & crushed)

1 clove

Parsley (washed)

1 small bunch

Lemon juice & zest

From 1 lemon

Extra virgin olive oil

150ml

 

Method:

1.      Remove the tough thick centre piece of the cauliflower leaves and roughly chop the leafy parts.

2.      Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two.

3.      Slowly pour in the olive oil until blended & desired consistency is reached, season to taste.

 

Optional garnish:

Ingredient

Quantity

Walnuts (toasted)

Small handful

Small cauliflower florets

Small handful

Olive oil & butter

2 tbsp

 

Method:

1.      Toast the walnuts & set aside.

2.      Heat the oil in a pan over high heat and add the cauliflower once smoking hot.

3.      Season generously and cook until nicely browned on both sides.

4.      Add butter, reduce heat and cook until slightly soft.



Nutritional Contents per serving:

 

Soup

Pesto

Calories

236.6-302.6 kcal

202.4 kcal

Fibre

4g

1.3g

Carbohydrates

14.2-15.2g

2.9g

Protein

4.4-5g

3.3g

Fat

19-23g

20.8g

Sugar

1.2g

0.4g

 

Cost per portion:

Ingredient

Cost

Cauliflower

£1.09

Butter & Extra Virgin Olive Oil

£0.50

1 Onion

£0.19

1 Celery stick

£0.09

1 Leek

£0.41

4 Garlic cloves

£0.10

Thyme

£0.13

Vegetable or chicken stock

£2

Cream

£0.99

120g Walnuts

£1.90

60g Pecorino Romano

£1.23

1 Lemon

£0.30

1 small bunch parsley

£0.52

Total

£9.45

Per portion

£1.49

 

 

Watch the full recipe on YouTube: https://youtu.be/8F4T4eyaSFM



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