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| SOUPer! |
Sunday evenings seem to be perfect for soup because we keep stuffing our faces with beautifully rich foods during the day (today we went to a local italian restaurant for lunch - Polignano in Chelmsford - and shared four delicious plates of antipasti). I never really have a plan when I make soup, I just take a look in our veg drawer and see what looks like it won't be able to face another day. Tonight the cauliflower looked like it was just about ready to give up so that's what we got. This is quite a peppery soup so just add as much canyenne as you can stand, this soup was designed to pack a punch.
Feeds: 2 (you could probably squeeze 3 out of it depending on the size of your bowls and your cauliflower)
Time: 40 mins
Ingredients:
3 small carrots
2 leeks
1 cauliflower
A good grinding of salt and pepper
1 tbsp butter
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
Approx 700ml hot veg stock
150ml milk
10g parmesan (optional)
1 tsp ground coriander
1/2 tsp cayenne pepper
Approx 700ml hot veg stock
150ml milk
10g parmesan (optional)
Method:
Heat oven to Gas Mark 4 / 170°C (fan). Chop the cauliflower and leeks and put into a large pan with the butter on a medium heat to soften for a few minutes. Add the ground cumin, coriander and cayenne pepper and stir to coat. Pour in enough stock to cover the veg and add the milk. Turn down to a simmer and leave it for about 30 mins or until the veg is soft.
Meanwhile, quarter the carrots lengthways (I don't even bother peeling or tailing them, they will crisp up beautifully with the skin on). Splash the olive oil on to a baking tray and season with the salt and pepper then roll the carrots around in the oil until coated. Pop them into the oven until the soup is cooked.
Whizz up the soup any way you fancy and dilute with water to your desired consistecy and season to taste. If you think its a little too thin just blitz up some bread in there to thicken it up. Pop the soup into bowls, chop some of the carrots into chunks and place in the middle of the soup. I like to keep a couple of carrots long for decoration, plonk those on top too. Grate over some parmesan if you wish and sit down to your favourite netflix show. Enjoy!
Don't forget you can follow us on Twitter and Instagram @eatlikeadurant and on Facebook www.facebook.com/eatlikeadurant
Meanwhile, quarter the carrots lengthways (I don't even bother peeling or tailing them, they will crisp up beautifully with the skin on). Splash the olive oil on to a baking tray and season with the salt and pepper then roll the carrots around in the oil until coated. Pop them into the oven until the soup is cooked.
Whizz up the soup any way you fancy and dilute with water to your desired consistecy and season to taste. If you think its a little too thin just blitz up some bread in there to thicken it up. Pop the soup into bowls, chop some of the carrots into chunks and place in the middle of the soup. I like to keep a couple of carrots long for decoration, plonk those on top too. Grate over some parmesan if you wish and sit down to your favourite netflix show. Enjoy!
Don't forget you can follow us on Twitter and Instagram @eatlikeadurant and on Facebook www.facebook.com/eatlikeadurant
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