Yields
6 servings
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ingredients
2
Tbsp butter (30 ml)
1
tsp freshly grated ginger (5 ml)
1
leek, white part only, chopped
1
stalk celery, diced
1
large onion, chopped
2
large carrots, peeled and diced
2
cloves garlic, minced
2
Tbsp flour (30 ml)
½
small head cauliflower, cut into small flowerets
1
bay leaf
¼
tsp turmeric (1 ml)
8
cup chicken stock (2 L)
Salt and freshly cracked black pepper, to taste
½
cup 35% cream (125 ml)
Juice of half a lime
Fresh parsley, for garnish
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directions
Step 1
In a large pot sauté onion in butter on medium heat until golden. Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden. Add the flour and stir until blended.
Step 2
Add remaining ingredients, except cream, lime juice and parsley and bring to a boil. Cover and reduce heat to low. Simmer the soup for 30 minutes or until cauliflower is tender. Add the cream and limejuice. Remove lid and continue to simmer for a further 15 minutes. Adjust seasoning.
Step 3
Sprinkle with chopped parsley and serve.