- A doctor has shared her go-to soup that always leaves her family wanting more
- Dr Preeya Alexander made a cauliflower and zucchini soup using five ingredients
- You need cauliflower, zucchini, onion, stock powder and grated cheddar cheese
- She explained how the dish is perfect for fussy kids, as the vegetables are hidden
By Cindy Tran for Daily Mail Australia
Published: | Updated:
A doctor has shared her go-to soup that always leaves her family wanting more.
Dr Preeya Alexander, from Melbourne, made a cauliflower and zucchini soup using just five ingredients - and it's perfect for fussy kids, as the vegetables are hidden.
To make the autumn dish, you'll need cauliflower, zucchini, brown onion, chicken stock powder and grated cheddar cheese.
Dr Preeya Alexander (left), from Melbourne, made a cauliflower and zucchini soup using just five ingredients - and it's perfect for fussy kids, as the vegetables are hidden
How to make Dr Alexander's soup
INGREDIENTS
Cauliflower, chopped into chunks
Zucchini, chopped into chunks
Brown onion, diced
2 tsp of chicken or vegetable stock powder
Grated cheddar cheese
Black pepper
Olive oil
METHOD
In a large stockpot, add oil and onion and cooked until brown.
Add the cauliflower and zucchini, and allow it to brown and sweat for about 15 minutes.
Add the stock powder and bring the mixture to boil, and add boiling water until vegetables are covered.
Cook on gentle simmer, occasionally stirring for another 20 minutes or until vegetables are tender.
Remove the pot off the heat - using a stick mixer blend the mixture together until completely smooth.
Return the pot to the stove and gently simmer again - stir cheese through until it's melted and add pepper to taste. Serve with bread.
Source: Dr Preeya Alexander
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'My cauliflower and zucchini soup is bloody delicious and veggie packed. Both my kids smash this and there's always debate on who gets the last bit,' Dr Alexander, also known as The Wholesome Doctor on Instagram, wrote.
'This packs a veggie punch for the whole family - my one-year-old son eats it with wholemeal bread roll bits soaked in so it's a filling meal for him too.'
She said the best thing about creating her own soup is she can tweak the recipe to include whatever vegetable she has at home.
'I normally include leek - but like all my cooking I work with what I have - and this time I just used an onion instead,' she explained.
Dr Alexander said she uses a whole cauliflower for her recipe.
'The key to this recipe is the cauliflower - use all the bits including the stalk and soft leaves - don't waste,' she explained.
In a large stockpot, she added oil and chopped onion and cooked until brown before adding the cauliflower and zucchini.
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To make the dish, you'll need cauliflower, zucchini, brown onion, chicken stock powder and grated cheddar cheese
Dr Alexander said she cooked the vegetables until it was soft enough to blend until smooth.She then added a cup of grated cheese and stirred until it's melted
'Let it brown off in the pot beforehand with the zucchini - let the cauliflower sweat because that's when you get the glorious nuttiness,' she said.
She added two teaspoons of stock powder before pouring in boiling water until all the vegetables are submerged.
'You can use liquid stock in this but I'm doing my small bit for the planet and using powder instead - again work with what you have but give this a shot - promise you won't regret it,' she said.
Dr Alexander said she cooked the vegetables until it was soft enough to blend until smooth.
She then added a cup of grated cheese and stirred until it melted. She seasoned the soup with pepper to taste.
The mother said the soup is great for preparing ahead of a hectic schedule.
'Leave this in the fridge when you have a busy week coming up. It is a great way to get vegetables in and it stores well in the fridge or freezer,' she said.
Melbourne
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