I had to hang around the flat this morning waiting for the telephone engineer so watching a bit of Nigella Bites, she was doing comfort food making risotto which meant I then craved it all day and was planning to try a leek and lemon risotto. Got brown rice , white rice , wild rice even got some Marmite rice cakes but no risotto rice
So instead soup to make a dent in the cauliflower mountain . A surprisingly sophisticated soup that managed to be satisfying filling without being stodgy it came out beautifully pale and delicately lemon scented the tahini adds toasted notes.
200g of Cauliflower broken into florets
1 pint of vegetable stock
2 cloves of garlic finely chopped
1 tsp heaped of tahini
1 heaped tbsp flat leaf parsley
1 tsp of lemon zest
- Gently simmer the cauliflower until soft
- Puree the cauliflower with the stock and garlic
- Add the lemon juice , tahini , parsley and warm through
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