Fast, deliciously garliccy cauliflower bisque/soup/chowder. Pretty cheap with the in-season cauliflower, which is great for all of us students and economically aware. Here we go.
What you need
- 1 head cauliflower
- 1 potato
- 1 garlic (a whole garlic)
- 1 dl crème fraiche
- 1 dice veg stock (or same amount in powder form or other)
- 0.5 l water
- 1 splash vinegar (or white wine if you happen to have it at home)
- 1 splash olive oil
- Salt and pepper
What to do
- Turn the oven to 175C.
- Cut the cauliflower in small pieces – bouquets, stem, everything. Put it on a pan.
- Peel and cut the potato and put it on the pan.
- Cut off the top of the garlic, so that the tops of the cloves are exposed. Drizzle a little oil on it, salt and pepper and wrap it in tin foil. Put on the pan.
- Chuck the pan into the oven, let roast for 20–25 mins (but check on the garlic after 10–15 mins!). Take out and let cool a little.
- While the veg are resting, bring the water + stock to a simmer.
- Put the cauliflower and potato in a food processor. Squeeze the cloves out of the garlic peel. Mix it with veg stock and crème fraiche. Salt, pepper and vinegar/wine to taste. Add a little water or milk if you find the bisque too thick. Done!
If you want to serve the soup with a little flare, drizzle a little olive oil on it, sprinkle a little chopped parsley and top it off with some roasted chickpeas (which you already have at home, since you’ve snack prepped for this term’s study sessions. No? Find some great snack recipes here).
If you’d like to make the bisque even more filling, chuck in some cooked quinoa or something like it in the mixer too. Or just serve it with bread, whichever is best for you.
Hope you like it.