I’ve been feeling a bit under the weather recently, and there’s nothing more comforting than a big, piping hot bowl of soup. My ill-timed flu coincided with a quiet dinner at home with a few friends; we had planned it so that they could meet the new addition to our household – Jagger, our outrageously cute and superbly energetic Bengal kitten! I thought about cancelling the dinner so I wouldn’t pass my yucky germs to our friends, but then I figured that they’d all be playing with Jagger anyway, so I could keep my distance!
I promised myself that I wouldn’t become that annoying girl who won’t stop showing you pictures of her pet, but he is just too adorable to not share with you all. Plus he won’t be a cute little kitten for much longer, and I’m sure he’ll be jumping on to the kitchen counter to try and steal my salmon fillets in no time – I’ll be too busy swatting him away to take photos!
Now back to the food…
The soup went down a treat, and as I sip on it now for lunch the next day, I’m feeling a bit better already! This is a super tasty recipe, which serves 6 easily as a starter, with more than enough leftovers for the next day 🙂
Cauliflower and Nutmeg Soup
3 shallots, peeled and chopped
1 onion, peeled and chopped
30 g butter
1 1/2 heads of cauliflower
1 floury potato, peeled and cut into small chucks
1.5 litres low sodium chicken stock (or vegetable stock)
1/2 tsp nutmeg, plus extra for sprinkling
1 bay leaf
100 ml cream
Salt and pepper, to season
Note: For a healthier version, replace the milk with water and omit the cream – it will taste (almost) just as good!
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