This is my new favourite recipe. The soup is ridiculously easy to make, incredibly low fat and SO tasty. “Appetite for reduction” is one of the best cookbooks I’ve purchased and I suggest it to anybody who wants over 200 pages of veggieful goodness!
CAULIFLOWER PESTO SOUP
Prepare four cups broth and set aside. I use massel’s chicken or veggie stock powder to make the stock, as it’s gluten free, vegan and nommy! Chop one head cauliflower into small pieces, removing all leaves.
Heat 1 tsp olive oil in a large pot and sautee 4 cloves minced garlic for a minute, being careful not to burn.
Add the cauliflower and 3 cups of broth. (Be sure to reserve the last cup for later!!) Add pepper to taste.
Bring to the boil and cover the pot. Cook for about ten minutes until the cauliflower is tender, stirring often.
Stir together the last cup of broth with either 1 tbsp arrowroot powder or 2 tbsp cornflour. Mix them well, until the powder is dissolved.
Reduce the temperature to low and pour the last cup of broth over the soup.
Cook uncovered for about five minutes, the mixture will thicken.
Add 1 cup loosely packed basil leaves and mix well, removing from heat.
Blend mixture carefully using an immersion blender or a food processor.
Serve with toasted pine nuts and basil leaves!