I love a good bowl of soup for lunch on a cold day and this was dee-lish! Super easy, really subtle but so good! We found that we could have easily doubled the recipe, so we did. So that means of course, you can easily now halve the recipe. Perfect for any size lunching group you may be catering too. The Cauliflower Cream is raw, and now rates a recipe of it's own as it was outstanding as well as vegan and acted a bit like cream as designed! Enjoy it as you wish on other things or it does make an excellent veggie dip as well!
Make sure you check out our other cauliflower recipes. There are absolutely loads!
Cheesey Cauliflower ‘Bread'sticks
Cauliflower and Spinach Hummus
Broccoli and Cauliflower Gratin
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Need
- 2 leeks, chopped and cleaned extremely well
- 20 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 3 bunches of asparagus topped and tailed (reserve tips for garnish)
- 1.3 Litre liquid vegetable stock
- 300 Grams cream BUY
- Homemade Thermomix Mozzarella Cheese or soft cheese of choice to serve
- 1 Batch Cauliflower Cream to serve Recipe
Do
- 1
Place leeks and EVOO into the Thermomix bowl and chop 3-4 sec/speed 7. Saute 5 min/Varoma/speed 1.
- 2
Add asparagus stalks and stock to Thermomix bowl. Meanwhile, place asparagus tips into Varoma dish. Set Varoma into position and cook 15 min/Varoma/speed 1.5.
- 3
Add cream to Thermomix bowl and puree for 15 sec/speed 8-9. Adjust seasoning to taste.
- 4
Serve in large bowls, topped with steamed asparagus tips, a dollop of the Cauliflower Cream and a drizzle of EVOO to taste. A good grinding of black pepper is also delicious. Serve the cheese on the side and let it melt in each bowl as desired.
More
Serve with Cauliflower Cream, steamed asparagus tips, soft cheese of choice and additional EVOO to drizzle at will.
It goes without saying that a loaf of crusty bread is the perfect partner...so hit the Bread section on here and get baking!
