Serves 3-4
Ingredients
½ bag new
potatoes
½
cauliflower
4 tsp
chicken or veg stock 1300ml
3 garlic cloves
1 large
onion
Butter
50 ml double
cream
Haloumi
cheese
Sprinkle
of cheddar cheese
Parsley
Salt &
Pepper
Cooked
chicken (optional)
My recipe
This was
inspired because I hate wasting food and I had cauliflower, potatoes and cream
that needed using up.
I knew the basis
of a tasty soup was stock and cream and from there would work with most
ingredients. It turned out delicious; a gorgeous, tasty, filling soup. I prefer meaty soups, so I added chicken.
Chop your
cauli and spuds and put them in separate pans to boil.
Chop your
garlic and onion.
Slice some
small chunks or thin slices of haloumi.
Whilst the
veg and spuds are cooking, strip all the meat off the chicken legs. I found I didn’t need the breast so you can
use that for another night. I bought a cooked chicken that day but no doubt it
would improve if you cooked a chicken yourself and used fresh stock and freshly
cooked meat.
Using a knob
of butter, fry off the onions in a huge pan.
I filled the
kettle which is about 1300 ml and poured on top of the onions then added the
chicken/veg stock powder.
Add the cream
and garlic.
Throw in the cooked
chicken to get it warm and absorb nicely. Add the wings if you wish.
Add salt and
pepper.
After a few
minutes, if you are happy with your cauli and spuds drain and add to the
soup.
Don’t forget, if it looks too much
you can always warm it up for lunch.
When serving,
add the haloumi. Dip it in under the veg
and spuds so you get some nice surprises.
Sprinkle with
cheddar cheese and decorate with parsley.
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