Fennel, Cauliflower and Cumin Soup
RECIPE OVERVIEW
This is a SuperValu favourite. Once you learn the rule you’ll never need anothersoup recipe. It’s a numbers game, oneone-three-four, that’s 1:1:3:4. 1 onion, 1 potato, 3 parts any other veg, and 4 times the quantity in stock.
Ingredients
Serves: 6 people
-
100
g
Almonds
-
2
tsp
Ground Cumin
-
50
g
SuperValu Butter
-
3
parts
SuperValu Cauliflower
reserve fennel fronds to garnish -
1
medium
SuperValu Onion
chopped -
1
medium
SuperValu Potatoes
chopped -
1
pinch
SuperValu Salt
-
1
litre
Vegetable Stock
Method
- Heat the butter in a large saucepan. Fry the onion and potato on medium to low heat. Cover with greaseproof paper or butter paper. This will prevent it sticking and keep the moisture in. Put a lid on the saucepan and leave to steam-cook very gently for 10 minutes. You don’t want it to brown, just cook through. Check to make sure the heat isn’t too high but you don’t want to lose all the steam.
- Add the cumin and stir. Then add the remaining vegetables, stir and then add the stock. Bring to a boil then reduce and simmer for ten minutes or until the vegetables are cooked through. Add the toasted almonds.
- Blend in the bowl with a blender until the texture is creamy. Taste and season if necessary but don’t add too much salt if freezing. Add salt after you’ve defrosted.
- If freezing measure out individual portions by placing six freezer bags in six soup bowls
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