We’ve never really done a formal ‘Sunday Lunch’ in our household, preferring to keep our Sundays flexible on the food front. I usually cook soup for lunch on Sundays. I used to buy tinned soup for speed and convenience, but the price has gone up and up and at 75p for a tin, it’s too expensive.
We currently have a fortnightly veg box, and this has provided a source of inspiration for soup. Some combinations of vegetables have been more successful than others – the brussel sprout soup experiment will not be repeated.
This week we had a cauliflower in the veg box. I never quite know what to do with cauliflower, so one of the recipies I use is for a spicy cauliflower soup.
I heated 2 tsps ground coriander, 1 tsp ground cumin, 1/2 tsp pepper and 1/2 tsp turmeric in olive oil for a minute just to release the flavour, then added a chopped onion, 1tsp ginger, 1 clove garlic and one cauliflower divided into florets. I let the vegetables heat through for a couple of minutes and then added 1 1/4 pints of water, brought the soup to the boil and let it simmer gently for 20 minutes. I used to use vegetable stock, but I found that the stock overpowered the flavour of the vegetables.
Finally, I allow the soup to cool and then liquidise it. This quantity served the three people. Bee and I enjoyed it, but OH was a little less keen!
Until next time, Tawney.