Here’s a healthy soup of cauliflower and corn flavoured with carrots, celery and Persian Advieh.
Stir in lots of fresh parsley at the end of cooking and serve with crusty garlic bread. Not very
Persian, but definitely very tasty!
2 tbsp unsalted butter
2 cloves garlic, crushed
1 onion, finely chopped
1-2 red chillies, optional
3 medium carrots, peeled and diced
2 stalks celery, diced
2 tbsp Spice Fusion Persian Advieh
¼ cup plain flour
4 cups chicken stock
1 cup milk
1 cauliflower (about 600g), roughly chopped
1 cup corn (fresh, frozen or canned)
1 bay leaf
Salt and freshly ground black pepper to taste
Chopped parsley
Melt the butter in a large saucepan or Dutch oven; add garlic, onion, chillies, if using,
carrots, celery and Persian Advieh.
Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in flour and cook until lightly browned, about 1 minute.
Gradually whisk in chicken stock and milk, and cook, whisking constantly until slightly
thickened, about 3-4 minutes.
Stir in cauliflower, corn and bay leaf and bring to the boil.
Reduce heat and simmer until cauliflower is tender, about 12-15 minutes;
season with salt and pepper to taste.
Take off the heat, remove bay leaf and stir in chopped parsley.
