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We hope you got insight from reading it, now let’s go back to cauliflower and watercress soup recipe. To cook cauliflower and watercress soup you only need 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Cauliflower and watercress soup:
- Use 1 leek, wash well and roughly chopped
- Take 1 tablespoon oil
- Provide 1 tablespoon butter
- Provide 1 head cauliflower, cut into small pieces including softer parts of the stalk and small white leaves
- Prepare 1/2 bunch watercress, remove the thickest part of the stalk
- Take 1 stick celery, roughly chopped
- Provide 1 potato, peeled and chopped
- Use Pinch salt
- You need 1 vegetable stock cube
- Provide Water (as required)
Steps to make Cauliflower and watercress soup:
- Heat oil and butter on medium heat and add the leak and celery. Cook gently until half original volume. Don’t allow Vegetables to brown.
- Add cauliflower and potato and a pinch of salt, cover and cook until half original volume. This step will be quicker if vegetables are cut small.
- Add stock to barely cover vegetables and watercress and cook until cress is tender.
- Purée using stick blender or similar.
- Optional extras - add ground celery seeds at start of cooking process. Or sour cream to serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful germs from growing and spreading. You can take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods such as poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them completely.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like meat, fish and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of the fridge where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It is very important to read food labels to be sure everything you are likely to use was stored correctly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that state how long you can keep the food and whether it must go from the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for longer. But it will go off immediately once you’ve opened it. By way of example, you may see’eat in two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it does not mean that the food will probably be harmful, but its own flavour, texture or colour might start to deteriorate.
Following this date that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you ill.
If you plan on using a egg after its best before date, make certain that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or even as a hard-boiled egg.
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