When I told the kids we were having cauliflower soup with brussels sprouts for dinner, they laughed. Often, they’ll ask what’s for dinner, and I’ll respond along the lines of “poop on toast” or “banana and fish casserole” , and I suspect they thought I was joking tonight, too. Even my brussels sprouts loving 9 year old looked a little crestfallen when I actually did pull out the head of cauliflower and started making soup.
I’ll admit, it doesn’t quite scream ‘kids will go crazy over this’, but they did clean their plates, because this creamy yet light soup from the Australian Women’s Weekly is nothing short of delicious. The apple provides a child-quietening sweetness to the dish, while the cream and parmesan adds depth and complexity. The sprouts are certainly not to be skipped – they’re the star, and that slightly charred, nutty flavour elevates a humble soup into something absolutely wonderful. Copious amounts of pepper is also highly, highly recommended here, for the same reason.
The recipe yields 5 serves at 350 calories a serve, and is somewhat accidentally vegetarian: the stock I usually have in the cupboard happens to be vegetarian “chicken style” stock by Massel, and the parmesan I buy also just happens to be vegetarian (yep, I am aware that renders it not truly Parmesan. I am cool with this). These are actually budget decisions, not dietary, but don’t you just love happy accidents?
1 medium cauliflower, roughly chopped
1 onion, chopped
2 Granny Smith apples, peeled, cored and chopped
2 cloves garlic, diced or minced
5 cups chicken or vegetable stock
1tsb lemon juice
1/3 cup parmesan (style) cheese
1/3 cup thickened cream
1tbs olive oil
5 brussels sprouts, trimmed and quartered
1tbs almond meal.
Salt and pepper, to serve
- Heat oil in a large saucepan over medium heat. Add onion, cauliflower, apple and cook for 10 minutes, until starting to soften and colour.
- Add stock and bring to the boil. Reduce to a simmer, cover, and cook for 25 minutes until everything is very soft.
- Remove from heat to cool.
- Meanwhile, heat olive oil in a small fry pan and saute sprouts until just starting to char – around 3 minutes. Sprinkle almond meal over the sprouts, toss to combine, and remove from heat.
- Use a stick or regular blender to process until smooth (I don’t mind a few little pieces of cauliflower). Stir in lemon juice, cheese and cream.
- Ladle soup into bowls and top with sprouts. Season well, and serve with ciabatta or other crusty bread (not included in a calorie count).