Thursday, January 3, 2013


Cauliflower is not a very popular vegetable in our house.  Occassionally, I fry them or serve them raw with dip but, that has been the extend of it.  Now that it is winter, it is soup time...This is my first trial with Cauliflower soup, and I have to say, we'll make it again.  If you like thick soups like lentil soup, this is ideal.

1/2 Cauliflower
1 yellow pepper
3 medium sized carrots
3 tablespoons flour
1/2 cup cooking oil
1 tablespoons red pepper paste
1 tablespoon tomato paste
4 cups beef stock
Salt, blackpepper and red pepper
  • Wash and cut Cauliflower in small pieces.  
  • Clean the carrots and grate them. 
  • Wash the yellow pepper and slice them small
  • Put oil in a large pan, add flour and cook until flour changes its colour to a bit of yellow.  Make sure to stir continously.  It only takes a couple of minutes.
  • Add beef stock, all of the vegetables, tomato and pepper paste
  • Boil until all the vegetables are softened
  • Let it cool a bit.  Then using a handblender, make it into a smooth but thick soup.
  • Add salt, and red pepper and bring it to boil one more time. If it is too thick, you can add a bit more water.
  • Sprinkle blackpepper when you serve.  Optionally, you can melt a little butter and tomato paste together to pour on top for better presentation.

1 comment:

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