Can somebody please find spring and bring her back to me? The past few days in Melbourne have been really chilly. In fact, today is nothing short of drab. I want my sunshine back. However I’m ok with the extra water my veggie garden is getting, only for a short while though, because all this rain is threatening to pelt off the stunning blossom that is filling my fruit trees. Blossom makes me happy!

I have for you today the most delicious soup recipe I think I may have ever tasted. I’ve been playing nurse Nat to my mum this week who has been visiting. Sitting in my fridge was an entire cauli. Mum was bragging about her latest recipe, so I thought I would whip it up . I’m not joking with the ‘whip’, this recipe is a cinch. It’s so delicious I fear I could eat an entire pot! You must make this little winner up. Every cell in your body will love you for it.

Mum’s Cauliflower Soup

1/3 cup of olive oil or coconut oil
1 medium sized Cauliflower broken into florets
2 medium sizes onions, roughly chopped
3 garlic cloves, roughly chopped
5 cups of stock (I use veggie, mum uses chicken)
1 cup of soy milk (original recipe ask for cream)

Method:

Heat oil in a large pot, adding onion and garlic. Allow to cook for a few minutes until they start to become clear
Add Cauliflower and allow it to begin to brown
Cover with stock and allow it to come to the boil.
Reduce heat and cook for 30 minutes (the longer the better really) until the Cauliflower is very soft and breaks up easily)
Run wizzstick or put into the blender until there are no lumps and the soup is a very smooth consistency.
Place back onto the heat and add soy milk.

Serve with crusty bread and garnish with parsley and pepper.

AH-MAZING. It doesn’t even taste like Cauliflower soup! So delicious.