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Archive for October, 2013

Spiced Cauliflower Soup © Dina Avila

© Dina Avila 2013

I picked up a copy of Donna Hay’s Winter Issue a few weeks looking for inspiration, and boy did I find it. Simple soup recipe after simple soup recipe. As the temperature dips here in Portland, I suspect you’ll see a line of soups and stews on the blog in the coming months inspired by this gorgeous magazine from Oz.

This cream-based soup is a breeze to throw together. I, of course, took some liberties, adding a bulb of fresh fennel to the pot, beefing up the spice ratio and I substituted hemp milk for the cream. My tummy just doesn’t like warmed milk. Feel free to use cream instead.

Cheers!

Spiced Cauliflower Soup

Inspired by Donna Hay Magazine

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

1 leek, trimmed and sliced

1 fennel bulb, trimmed and sliced

3 cloves garlic, smashed

1-1 1/4 lb head cauliflower, chopped. Reserve a couple of handfuls for topping the soup.

1/2 pound Yukon Gold, or other, potatoes

2 1/2 cups chicken stock

1 cup hemp milk

Sea salt and freshly ground black pepper

For the Spiced Cauliflower:

1 tablespoon butter

1 tablespoon olive oil

1 clove of garlic, chopped

Reserved cauliflower

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

In medium saucepan or soup pot, warm the olive oil and butter over medium heat.

Add the leeks and fennel and cook, stirring for about 10 minutes until softened and golden.

Stir in the garlic, cauliflower and potato and cook for another 2-3 minutes.

Pour in the stock, hemp milk, three generous pinches of sea salt and a several turns of black pepper.

Bring to a boil, reduce heat and simmer for about 30 minutes with the lid on stirring occasionally.

Use either a blender or an immersion blender to purée soup until creamy.

Spiced Cauliflower

Warm butter and oil in a small skillet.

Add the garlic, cauliflower, cumin, coriander and a pinch or two of salt.

Saute for about 10 minutes over medium heat until the cauliflower is golden and being to crisp.

Sprinkle the spiced cauliflower over the soup.

Serve soup warm with a rustic, crusty bread.

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