I am a big fan of soups thickened with pureed vegetables. They are quick and easy to make but tend to be creamy, rich, delicious and very healthy. Here, garlic is added for extra flavour, and for some luxury everything is topped with red onions and camembert.
Use the cauliflower stalks for this soup, these have lots of flavour and tend to go in the trash for absolutely no reason. Cut off the dried bottoms and you are good to go.
- 1 garlic clove
- 200gr cauliflower in small chunks
- 1/2 stock cube
- 1 tsp sunflower oil
- 1 red onion
- 2 garlic cloves
- 30gr camembert
- 2 small slices of toast
Serves 1 as part of the Budget Challenge
Cut the garlic clove in a couple of pieces. Add it to a pot with the cauliflower, stock cube and 300ml water. Heat and leave to simmer for 15 minutes. Puree until smooth.
Meanwhile, heat the oil in a frying pan. Slice the red onion into half moons and cut the garlic coarsely. Sweat the onion. Once softened, add the garlic and bake it all for another minute. Do not let the garlic catch, it would turn bitter.
Pour the soup in a deep plate. Place the camembert in the soup and top with the garlic and onions. Serve with toast.