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Chawage Cauliflower soup with Smoked Haddock and Zhug vinaigrette recipe
This is a flavoursome and satisfying creamy fish soup
Ingredients
Soup Ingredients - Serves 4 good sized portions
- 1kilo cauliflower florets cut into small pieces
- 2 large onions peeled and sliced
- 50g butter or 2 tablespoons olive oil
- 400g peeled and chopped potatoes
- 2 pints hot chicken or vegetable stock
- 2 heaped teaspoons organic Chawage
- Steenbergs traditional salt to taste
- Large piece smoked haddock cut into four pieces
- 200ml milk to poach the fish
Vinaigrette ingredients
- 1 teaspoon organic Zhug hot spice blend
- 2 tablespoon olive oil
- 1 tablespoon organic cider vinegar
- Pinch - to taste Steenberg's organic perfect salt
Soup if very satisfying, but sometimes a liquid lunch leaves you feeling like you’ve missed out on a main course.
This super creamy textured soup with a chunk of smoked haddock fills the void you may have.
Chawage Cauliflower soup with smoked Haddock and Zhug vinaigrette
Method
01
Melt the butter in a large deep pan
02
Add the onions, potatoes and organic chawage to the pan
03
Sauté till the onions are soft and the potatoes are cooked
04
Add the cauliflower florets
05
Add the stock
06
Cook on a medium heat till everything is very soft, which should take about twenty minutes
07
Using a stick blender or soup blender smooth the contents of the soup in the pan
08
Set aside while you prepare the haddock topping:
09
Put the fish in a bowl and add the milk
10
Cook for approx. 5 minutes in the microwave or 15 in the oven at 200’c
11
You can tell when the fish is done as the fish is easily flaked when pushed with a fork, and not translucent
Vinaigrette instructions
01
Mix the vinaigrette ingredients all together and reserve till last
To assemble:
01
Ladle the cauliflower soup into warmed bowls
02
Sit a piece of the haddock in the centre of each bowl
03
Drizzle a little of the vinaigrette over the smoked haddock
04
Serve immediately