Page 73 - COMING UNSTUCK by Sara tuck
P. 73
evening-after-the-
night-before soup
with cauliflower, peas & zucchini
Serves 1-2 I have been known to enjoy a drink or two on occasion (major
understatement), and I created this soup one evening when all
1 tbsp olive oil I needed was a gentle, creamy, restorative hug in a bowl.
1 small onion, chopped
sea salt Heat oil in a large pot or deep frying pan over a gentle-medium
½ cauliflower, chopped into heat, then add the onion and season well with salt. Cook for
rough florets 10 minutes until the onion is softened but not coloured. Add the
1 clove garlic, crushed cauliflower, garlic and enough water to just cover the vegetables
1 cup milk (use vegetable stock if you have it – I didn’t have any the first
1 zucchini (courgette), time I made this, so water did the trick!). Bring to a boil, reduce
chopped to a simmer and cook 15 minutes until the cauliflower is almost
⅓ cup frozen peas cooked through. Add milk, zucchini and peas and simmer
3 tbsp cream (heavy cream) a further 5-8 minutes uncovered. Use a whizz stick blender (or
⅓ cup (40g, 1½ oz) grated transfer to a blender) and whizz to the texture you prefer; I still
parmesan, plus extra to serve like a bit of chunk in mine. Stir in the cream, along with enough
freshly ground pepper water to achieve the consistency you prefer. Stir through the
¼ cup finely chopped parmesan and serve topped with a little extra parmesan, sea
curly-leaf parsley salt and freshly ground pepper and a good sprinkling of parsley.
Serves one to two, depending on the intensity of the hangover
and whether it’s accompanied by cheese on toast!
It may be simple, and not terribly flash, but it’s also bloody perfect.
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