Tuesday, June 18, 2013

Cauliflower soup and waiting for solstice

It’s that time of year when we in the southern hemisphere gaze longingly at the blogs of our northern friends, with their pictures of sunny skies, water-skiing, salads, peaches and raspberries and sorbets and ice creams, oh, I’m so jealous!
It has started to get pretty cold here in Sydney, and I, for one, am really looking forward to this Friday, which is winter solstice. Actually, I’m looking forward to it being after the solstice, because the days will be getting longer and it will be our turn for the warmer months.
I can’t say I ‘do’ winter particularly well, but thankfully, there are heaps of magazines and cookbooks out there that are more inspired when it comes to taking advantage of the wintery atmosphere. Like this cosy and very delicious soup from donna hay. I made a pot of this soup and served it in mugs and ate/drank it in front of an inviting panel heater with the cat purring on a cushion beside me.
Maybe I could get used to this ‘winter’ thing. Then again, probably not.
Cauliflower Soup with Spiced Cauliflower
serves 2-3
2 tblsp olive oil
1 leek, trimmed and sliced
2 tsp crushed garlic
400g cauliflower (about ½ a small cauliflower), chopped roughly
2 medium potatoes, peeled and chopped
2½ cups chicken stock
1 cup cream
Salt and pepper
Spiced cauliflower:
1 tblsp olive oil
40g unsalted butter
1 tsp crushed garlic
200g cauliflower, chopped
½ tsp ground cumin
1. For the soup: Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring, for 5 minutes until softened.
2. Add the garlic, cauliflower and potatoes and cook for another 1 minute.
3. Add the stock, cream and salt and pepper and bring to the boil. Reduce heat to low, cover with the pan with a lid, and simmer for 20-25 minutes.
4. Remove from the heat and use a stick (immersion) blender to blend until smooth.
5. For the spiced cauliflower: Place the oil, butter, garlic, cauliflower and cumin in a small frying pan over medium heat. Cook and stir for about 6 minutes, or until the cauliflower is crisp and golden.
6. To serve: Spoon the soup into bowls and top with the spiced cauliflower and butter from the frying pan. Serve with crusty bread, if desired.
recipe from donna hay magazine (Jun/Jul 2013)
This cauliflower soup is light and tasty, served with crusty bread

Spoon on some spiced cauliflower with crispy bits from the pan.
A true winter warmer.


  1. Well if it makes you feel any better, now even with all this warm weather I can't stop thinking about this soup! I'll just have to turn the A/C up, get this on the stove and "suffer" through. :)

  2. This soup looks really fantastic! Love the spiced cauliflower on top...I like pureed soups, but sometimes they don't feel very substantial...this is a great way to do it! :)

  3. I love the addition of the spiced cauliflower. It seems so simple to make. I do love making soups in Winter...thanks for some inspiration for something new!

  4. What a gorgeous combination of flavours!

  5. The soup looks so gorgeous! Love the spiced cauliflower topping...irresistible!

  6. What a beautiful and comforting soup Bel...and yes, the spicy cauliflower just goes perfectly with it...and don't be jealous...in about 4-5 months you will too enjoy the sunny days ;-)

  7. I know...it feels like winter has been around for so long and all I want is warm weather. And perhaps a bowl of this soup! :) And re your question on my blog, it never occurred to me that I might be eating something different to what I ordered! :P

  8. I've never been a huge fan of cauliflower but I've tried it in a soup once and was blown away. I love the ingredients on your recipe (love leek, cumin & potatoes). I can't say I'm missing winter. It has been such a long cold winter that I'm so pleased when the sun makes its appearance.

  9. Dear Bel

    This soup looks delicious and so warming for winter too. I love the chunky spiced cauliflower too.

  10. Totally love the filling on these. So creative!

  11. Yummy! This looks fabulous!