Sunday soups

Hello Everyone,

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. 

Ingredients for 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!

The finished soup

Until next time, Tawney.

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