Cream of cauliflower

As an example of the starchy way of preparing cream soups here is a cream of cauliflower.

It's very easy to make and very low on calories and salt. It doesn't really have any protein in it, so you should have some on the side or afterwards.

This one is a good baby meal as well (especially since it's so low on salt), my 1-year-old had half of it and was asking for more.

Time:

• preparation: 10 minutes
• cooking: 30/40 minutes

Serves:

• 2 large bowls or 4 small bowls.

Ingredients:

• cauliflower (florets only, chopped small): 1 medium head/4 cups/400 grs
• brown onion (chopped): 1 medium/3/4 cup/100 grs
• potatoes (chopped small): 1 medium/1 cup/130 grs
• olive oil: 1 tbsp/15 ml
• water: 2 cups/480 ml and 1 cup/240 ml
• salt: 1/2 tsp
• curry powder: 1/2 tsp

Steps:

• Saute the cauliflower, onion and potatoes in the olive oil, until they start to sweat and the onion starts browning, approximately 15 minutes.
• Add 2 cups of water and bring to a boil.
• Let simmer.
• When all vegetables are soft add remaining water blend to desired consistency.
• Season with salt and curry powder.

Some tips: don't peel the potatoes and you'll keep all the minerals, vitamins and fiber (and they taste better as well); don't throw away the core of the cauliflower, use it for a kinpira instead, and the leaves can be used in a sauce or soup; and for a shorter cooking time, chop all the veg very small and pre-boil the water in a kettle (you'll be saving some energy as well).