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

 

Ingredients

 

Soup:

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

 

Method

 

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.