This hearty cauliflower is a delicious light meal made from basic ingredients with so much flavour. It’s a quick, easy, and comforting winter soup dish. If you have cauliflower in the fridge, you probably have everything else you will need and it can all be ready to eat in less than 30 minutes.
The only problem you may have is choosing between this or my cauliflower and celery soup — both are incredibly delicious!
Step 1.
In a medium-size pot, melt the butter and begin by sautéing the onion until softened. Add the remaining vegetables and toss for approximately 10 minutes. Add the water and bring to a boil. Reduce, lower the heat, and cook for 25 minutes or until the vegetables are tender and soft.
Step 2.
Remove from heat. Puree with a stick blender or in a food processor. Blend until completely smooth. If you prefer a thinner consistency, add hot water a little at a time.
Step 3.
Add coriander and a squeeze of lemon juice. Season with salt and pepper.
Leftover kafta? Turn it into these easy mini kafta pies! Buttery pastry, a rich lamb filling, and mashed potato topping make them irresistible.
Golden, crispy ashta filo parcels filled with luscious cream! These addictive treats can be enjoyed warm or cold—perfect for any occasion.
