Cauliflower and Leek Soup

What’s for dinner tonight…..?

Well, nearly had cheese sandwiches actually.

There I was chopping veggies, getting things ready and the electricity goes out. My stove and oven are electric.

A massive power outage  took out the electricity grid for most of the inner west of Sydney and then some. Who knew if it was going to come back on any time soon?

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There was no telling when my husband was getting home – trains weren’t running on the line he catches.

I had bought a loaf of sourdough bread from the local bakery this morning so fresh bread slices with cheese and tomato would be a easy dinner to prepare in the dark.

However, the electricity did come back on with plenty of time to continue with my plan of making soup.

So…..

Chop up a head of cauliflower (mine ended up being about 600g), throw it into a large saucepan and then fill with water. Bring to the boil. Then turn the heat off and leave to sit for about 5 minutes and strain. (They’ll only be partially cooked at this stage)

In the same saucepan melt about 40g butter with 2 tbs olive oil. Add 1 large leek that you’ve washed and sliced very thinly. Cook, stirring occasionally, for 5 minutes on a medium heat, then add 1 large diced potato and the cauliflower.

Top up with 2 cups of water and 2 cups of stock (I used beef because its all I had in the kitchen), cover, bring to the boil. Turn the heat down and allow to simmer for 15 – 20 minutes. Season with salt and pepper (I love adding fennel seeds – about 1/2 tbs).

Once the veggies are tender, whizz up in a food processor, blender or with a stick blender. Taste, adjust seasoning.

Serve and eat.

Not many ingredients but full of flavour and because of the potato, it ends up being rich and creamy – no need to add any cream. Bonus.

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Enjoy…

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Veggie soup

Veggie soupHealthy vegetable soup for dinner tonight. Plus some homemade crusty Italian bread.

Soup has got to be one of the most versitile things you can make. It’s a great way to use up veggies in your crisper.

tonight I’ve finely sliced 1 leek, chopped 4 cloves of garlic, diced I medium carrot, 1 medium potato, 1 stalk of celery, and a small piece of pumpkin. Heat 2-3 tablespoons of olive oil in a large pot. Add the leek and garlic and sauté for 3-4 minutes on a medium high heat. Add the rest of the veggies, 1/2 can of tomatoes, 2 cups of water, 1cup of frozen spinach, salt, pepper, cinnamon, pinch of ground cumin. Give it a good stir, cover the pot, lower the heat and let it simmer away for about 1 hour. Taste for seasonings.

Sometimes I purée it, sometimes I leave it chunky, but I always enjoy it.

Try and let me know…..