Wednesday, February 19, 2014

Favourite cauliflower and zucchini soup recipe

I made a quick and easy soup for dinner when I got home this evening. This warm, hearty soup is comforting after busy days at work. Its summer but has been wet for days so wintery soup seemed to hit the spot.  And its zucchini season here so this recipe is a good way to use them up.

1 head of cauliflower, chopped
1 zucchini, chopped
1 can coconut milk or evaporated milk
olive oil
grated parmesan
salt and pepper

Throw cauliflower and zucchini in a large saucepan with drizzling of olive oil.
Put lid on pan and put on medium heat and steam vegetables for about 5 minutes.  Be careful not to burn the bottom of the pan.
Add coconut milk or the lower fat evaporated milk.  Heat until vegetables are soft.  Add seasoning to taste.
Blend soup until smooth.

Serve with a sprinkle of parmesan and toast.  

Please let me know what you think. I hope you really enjoy it.  Tune in tomorrow to find out how I re-purpose the left overs into a new meal idea. 



  1. You've sold me on this idea, Jodie. Looks and sounds delish. I love cauliflower.



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