Sunday, 20 July 2014
July's Crazy Ingredient Challenge
I came up with a shallot and dried cranberry compote butter that would amazing when tossed with veggies, but I felt like making something a little different for this challenge. So I took a look in my fridge and found a head of cauliflower. Then I looked in my garden and saw that my basil was bright and beautiful. I knew I would make a gorgeous summer soup out of the cauliflower and top it with tart little dried cranberries and bright basil.
This soup was one of my best so thanks to Dawn from Spatulas on Parade for, what turned out to be, a perfect summer combo!
Cauliflower and Shallot Soup - serves 6-8
3 - 4 shallots, peeled and chopped
1 tablespoon oil
1 teaspoon cumin
1 head of garlic, minced
1 medium head of cauliflower, roughly chopped
4 cups of veggie stock
1 tablespoon lemon juice
1 teaspoon salt
1/4 cup dried cranberries or cherries
1/4 crumbled feta
1/4 cup basil, leaves torn
1. Sauté the shallots in the oil until lightly browned, about 5-8 minutes.Then add the cumin and garlic and cook until the garlic begins to smell delicious, about another minute or two.
2. Add the cauliflower and stock and cook until the cauliflower is tender, about 15-20 minutes.
3. Purée until smooth with an immersion blender.
4. Serve in bowls and garnish with dried cranberries or cherries, crumbled feta, and basil. Enjoy!