Welsh Witterings: ‘Tis the Season for Soup
The weather has been distinctly cold and the frosty nip has made me want to stay in and be a comfort eating recluse and although my life doesn’t allow for the luxury of staying indoors I can at least enjoy some rich and deliciously warming food.
Whenever the cold weather sets in I always like to make hearty soups and I can’t help thinking that we may eat less soup nowadays than we did a few decades ago. I really like to make hearty soups that use up left over ingredients and vegetables, but I also enjoy making this lovely cauliflower and walnut soup which is really creamy, but contains no dairy cream.
1 medium sized cauliflower
1 white onion, coarsely chopped
450 ml of good vegetable stock
450 ml milk
3 tbsp walnuts, chopped
salt and pepper to season
smoked paprika and chopped walnuts to garnish
Trim the cauliflower of outer leaves and break into small florets.
Place the cauliflower , onion and stock into a large saucepan and bring to the boil.
Cover and lower the heat to a simmer for 15 minutes.
Pour the mixture into a food processor and pulse until a smooth puree is achieved, add the walnuts and milk and pulse until smooth.
Pour the soup mixture into a clean pan and season, then bring to the boil and serve in heated bowls. Garnish with chopped walnuts and a sprinkle of smoked paprika.