I’m sick. I’m sick and I feel dreadful. I’m sick and all I want is my moms chicken noodle soup because hers always tastes better then mine no matter how much I do it exactly the same way. I’m sick and I’m cranky. I’m sick and I need something comforting that takes very little work to produce, and also very little money because I can’t work when I’m sick, and though I dream of paid sick days they are certainly not in my immediate future. Did I mention I’m sick? And that I’m cranky?
So I made cauliflower soup. It’s so simple and takes minutes to make and its so creamy and rich without having any dairy in it (bad for my throat) or being heavy (tough on my stomach). It’s a wonderful, wonderful soup that lends itself to all sorts of things, and in this case it is a perfect backdrop for a mint-almond pesto that makes everything seem just a little bit brighter. Which is a very good thing when your sick and cranky and it’s raining out. Did I mention that it’s raining out?
Cauliflower Soup with Mint Almond Pesto
2 Heads of Cauliflower, cut up into big chunks.
1 White Onion, Chopped
1 Clover Garlic, minced
3 cups Chicken Stock
1 tbsp Flour
3 tbsp Olive Oil
1 -2 tsp Lemon Juice
Salt and Pepper
Half a Bunch Parsley
Half Bunch Mint
Zest of 1 Lemon
1 cup Almonds
½ tsp Chili Flakes
1 Clove Garlic
¼ cup Extra Virgin Olive Oil
Salt to taste
In a large pot on medium heat add warm the olive oil
Add in the onion and cook until it’s translucent, about 5 minutes.
Add in the garlic and cook another minute until the garlic just gets fragrant but doesn’t colour.
Add the flour and mix well so that it forms a loose paste. Stir for 2 minutes to cook out the flour.
Add in the stock and give it a quick stir, then add in the cauliflower. The florets should be barely covered, if they aren’t add a little water or more stock.
Put in a good pinch of salt and let that simmer until the cauliflower is cooked, about 15 minutes.
Puree in a food processor or blender until smooth, and then rewarm on medium heat. Add the lemon juice just before serving.
Turn the oven on for to 400F
Spread the almonds onto a pan in a single layer and put them in the oven for about 10 minutes, turning them once or twice to toast them.
In a food processor put the mint, parsley, garlic, zest and chili and pulse three or four times, just to break up the leaves.
Add in the Almonds and pulse again to break them up.
Taste and check your seasoning and then pulse again until a nice loose consistency is achieved.
Then eat this soup curled up in a ball in front of your computer while you watch Mad Men reruns. And you will return to health.