#41 CAULIFLOWER GARLIC SOUP

I would like to apologise once again for being very very absent at the moment. it's not that I'm not in the mood for blogging, but I have so many things going on in my life at the moment and after all of that I simply don't have the energy to blog as much as I'd like to. but hopefully a lot of things will be sorted out soon and I will be able to get back to my usual schedule. 
speaking of schedules, I do have a week in meals post lined up which was supposed to be up sunday but as I was working all day I couldn't get around to doing it. I hope you don't mind me posting it sometime during the week.

today however, I'd like to share with you a little recipe. I've realised that the last recipe I shared was a soup aswell and now here I go posting a soup again and you'll probably think I'm weird as it's july now. but I do love a good soup as it gives me the energy I definitely need at the moment and it fills me up for not too much money.

also, the lovely Becci from Only Becci - a little bit of everything told me yesterday that no matter what I make I'll have to post the recipe to it, and of course I can't not listen to a lovely lady like her.

be warned, if you don't like garlic you won't like this soup! (or you'll make it without garlic as it'll still be yum)

Cauliflower Garlic Soup

for four people (or to keep in the fridge for a day)

1 - 1 1/2 L vegetable stock

(or vegetables to make it yourself)

2 carrots

1/2 head of cauliflower

4 cloves of garlic

salt

first you'll have to decide whether to make your own vegetable stock or not, I kind of did and mixed it with some powdered one aswell. if you're make it yourself, leave it to simmer at low heat for about 30 minutes.

while it's simmering, take the cauliflower and tear it apart a little bit and wash it.

then you can decide whether you'd like to leave the carrots in the soup for pureeing it (the soup will be a little more orange) or you can take them out. then add the cauliflower and leave to simmer for a further 10-ish minutes.

if you've decided to take out the carrots, you can cut them into tiny pieces and use in your soup once it's ready.

then, take your cloves of garlic and mince it or cut it into tiny pieces and add to the soup, leave to simmer for another minute or so. you can then go along and puree your soup, add some salt to taste and you're ready to go. (don't forget to add the carrot)

you can add some cream or milk if you like, but I think it's really creamy and lovely as it is.

hope you're having a good start of the week!

Magdalena