Cauliflower soup with blue cheese and orange zest recipePosted by Fiona Nevile in Leftovers, Save Money, Starters and Soups | 6 comments
This is another in our skinflint soup series. This delicious soup was run up with leftovers that could easily have just been thrown away. They made an elegant soup. The two key ingredients are mushroom ketchup and the zest of the orange which transformed this soup from good to sublime.
Danny chickened out on the orange zest front. Refused even to taste it. He missed out on a real treat.
I got the idea of combining orange and vegetables from a video from dehydrate2store where Tammy mixes dried ground orange peel with dried beetroot and rehydrates them together. I keep on forgetting to dehydrate my orange peel so I used fresh zest this time. But I’m determined to dry some orange peel as soon as I can as the powder will be great for adding a little pizzaz to loads of dishes.
Cauliflower soup with blue cheese and orange zest (for 4)
1 tsp of mushroom ketchup
1 clove of garlic chopped fine
The stalks and soft outer leaves of two cauliflowers (left over from a cauliflower cheese dish)
A couple of tablespoons of cold mashed potato
1 chicken stock cube/or vegetable stock cube
Freshly ground white pepper
The zest from one small orange
Water to cover
2 tbsp of crumbled blue cheese
Bring the water to the boil and add the chopped cauliflower stalks, outer leaves, garlic and the stock cube. Simmer these until they are soft. Add the mashed potato and the mushroom ketchup and blitz with a stick blender. Season to taste with salt and freshly ground white pepper. Serve in warm bowls with half a tablespoon of crumbled blue cheese and a decent sprinkle of orange zest.
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It must be a British thing. Its a thin liquid (not thick like tomato ketchup) made from mushrooms and spices. very useful for adding deep notes to dishes.
Mrs Beeton has a recipe for it here
This sounds great and I have always hated throwing out (ie composting) the leaves from cauliflower. What is mushroom ketchup though? I’ve never heard of it.
Hi Michelle NZ
I must admit I do enjoy soup – all year round. I have a pumpkin waiting to be transformed into soup today!
Thanks for leaving a comment.
Of course you are in summer in Australia. Out PSB is harvested in April and they are already nearly as tall as me 🙂
Lovely recipe thanks, will try it out soon. I made broccoli blue cheese soup not so long ago as we had loads of sprouting broccoli to use up!
Love this soup! gloria
Ahh, first came across a broccoli soup with blue cheese, but have now happily moved to cauliflower and that blue cheese delight of a soup. For the gluten free try cauliflower soup thickened with ground almonds, then add the blue cheese treat towards the end of cooking (or not, according to your taste buds)
Such a glorious soup, dear Fiona!