Cauliflower and celeriac soup with little brown rice fish cakes recipe
A detoxifying dish, comprising a cauliflower, celeriac, onion, garlic and celery soup, and little brown rice fish cakes on top.
Ingredients
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 3 sticks of celery, finely chopped
- 2 pints vegetable stock
- 0.3 celeriac, diced
- 1 cauliflower, diced
- 1 pinch grated nutmeg
- 0.5 tsp tarragon
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 3 sticks of celery, finely chopped
- 2 pints vegetable stock
- 0.3 celeriac, diced
- 1 cauliflower, diced
- 1 pinch grated nutmeg
- 0.5 tsp tarragon
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 3 sticks of celery, finely chopped
- 2 pints vegetable stock
- 0.3 celeriac, diced
- 1 cauliflower, diced
- 1 pinch grated nutmeg
- 0.5 tsp tarragon
- 1 cup brown rice
- 1 tsp lemon zest
- 1 tsp finely chopped parsley
- 1 tsp fresh thyme
- 1 fillet of pollock (or cod)
- 1 cup brown rice
- 1 tsp lemon zest
- 1 tsp finely chopped parsley
- 1 tsp fresh thyme
- 1 fillet of pollock (or cod)
- 1 cup brown rice
- 1 tsp lemon zest
- 1 tsp finely chopped parsley
- 1 tsp fresh thyme
- 1 fillet of pollock (or cod)
Details
- Cuisine: English
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 55 mins
- Serves: 4
Step-by-step
- For the soup: fry one finely chopped onion for 5 minutes on a low heat, then add in one finely chopped garlic clove, three finely chopped sticks of celery and two pints of vegetable stock. Bring to the boil and simmer for 5 minutes.
- Add in the diced celeriac and boil for 5 more minutes. Add 1 diced cauliflower and boil for 3 minutes. Reduce the heat and simmer for 10 minutes. Add in a pinch of grated nutmeg and half a teaspoon of tarragon. Then take off the heat and whizz up in a blender.
- For the fish cakes: cook some brown rice for 25 minutes. You want it to be slightly over cooked so it is stickier.
- Drain and leave to cool. In a bowl mix 1 tsp of lemon zest, 1 tsp finely chopped parsley, 1 tsp of fresh thyme and 1 fillet of pollock (or cod) (shred it with you hands). Then mix in the cooled rice and massage it all together so it clumps together.
- Then form little flattened round balls, place on a lightly olive oiled baking tray and cook in the oven for 12 minutes, turning once.
- Season and serve with an edible flower, if you have any.
Recipe taken from The Detox Kitchen
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