I make a big pot of soup every Sunday and freeze it to enjoy in the mornings during the week. We can’t function well if we skip a good breakfast! You can serve this either hot or cold dependent on your mood.
Preparation time: 5 minutes
Cooking time: 15 minutes
1 Tbsp butter
1 Tbsp oil
1 brown onion, finely chopped
3 cloves garlic, finely chopped
300g frozen edamame beans, shelled
1/4 (250g) cauliflower, florets, roughly chopped
600ml home-made chicken stock, salt reduced chicken stock or vegetable stock
2 handfuls (10g) of mint leaves
1 1/2 tsp salt
Freshly ground black pepper
Cream / yoghurt (optional)
- In a medium size pot, heat the butter and oil over a medium high heat, add onion and cook until soft and translucent (3-5 minutes). Add garlic and give it a quick stir until fragrant. Pour in the chicken/vegetable stock and add edamame beans and cauliflower.
- Bring to boil then reduce heat to medium and simmer for 5-8 minutes until the cauliflower becomes nice and tender.
- Remove from heat and add mint leaves. Puree the soup until it turns into a nice, smooth consistency and season to taste with salt and freshly ground black pepper.
- Serve in a bowl and drizzle olive oil, cream or yoghurt and sprinkle dukkah. Enjoy with sourdough bread.