What to make when you have a bit of veg in the fridge or freezer and not much else. This shouldn't really work but it does. The spring onions are mild and lends well to the creamy taste of the cauliflower. A little bit of oats to thicken, and some herbs and you have a thick warming bowl of soup in no time. The step by step picture guide let's you follow the recipe easily and allows you to tailor it to suit you and your families tastes. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep:-
Trim the outer leaves of the Spring onions and chop off the roots.
Chop into small pieces.
Rinse and drain.
Add the butter to a pan along with the Spring Onions and fry gently for 3-4mns.
Add the herbs, garlic, chives and pepper and stir through.
Add the Frozen Cauliflower and stock cubes.
Add the water.
Add the Oats..
Place the lid on and heat until boiling, then decrease the heat to simmer gently for 25-30mns.
The cauliflower will break down and along with the oats,will help to thicken the soup.
Use a stick blender to blitz the soup until its smooth.
Taste and adjust the seasoning if required. You can add some milk or water to thin it down if needed.
Divide into bowls.
Stir in a little sour cream and add some pea shoots to garnish.
Serve hot with some crusty bread for dipping.
Easy swaps:-
Spring onion for white onion or Leek.
Frozen Cauliflower for fresh- adjust the cooking time for another 15mns.
Garlic granules for 2 cloves of fresh garlic.
Dried Chives for fresh.
Sour cream for fresh cream. Pea shoots for Parsley
Tips:-
swap 100ml of water for 100ml of milk or 50ml cream.
If soup is watery add another handful of oats and simmer for another 5mns to thicken.
Add the cauliflower leaves (shredded) if using fresh cauliflower.
Ingredients
Directions
Prep:-
Trim the outer leaves of the Spring onions and chop off the roots.
Chop into small pieces.
Rinse and drain.
Add the butter to a pan along with the Spring Onions and fry gently for 3-4mns.
Add the herbs, garlic, chives and pepper and stir through.
Add the Frozen Cauliflower and stock cubes.
Add the water.
Add the Oats..
Place the lid on and heat until boiling, then decrease the heat to simmer gently for 25-30mns.
The cauliflower will break down and along with the oats,will help to thicken the soup.
Use a stick blender to blitz the soup until its smooth.
Taste and adjust the seasoning if required. You can add some milk or water to thin it down if needed.
Divide into bowls.
Stir in a little sour cream and add some pea shoots to garnish.
Serve hot with some crusty bread for dipping.
Easy swaps:-
Spring onion for white onion or Leek.
Frozen Cauliflower for fresh- adjust the cooking time for another 15mns.
Garlic granules for 2 cloves of fresh garlic.
Dried Chives for fresh.
Sour cream for fresh cream. Pea shoots for Parsley
Tips:-
swap 100ml of water for 100ml of milk or 50ml cream.
If soup is watery add another handful of oats and simmer for another 5mns to thicken.
Add the cauliflower leaves (shredded) if using fresh cauliflower.