So on to the next soup in Soup Season – The Soupening. Soup season lasts until spring here in Norway, and that might be as late as May if there is a lot of snow (not happened for a long time, climate change is real people). I’ll probably not write down recipes for soup for the next six months tho.
- 1 average sized cauliflower
- Olive oil
- 1 onion
- 2 cloves of garlic (crushed)
- 1 large potato (or 2 small)
- 1/2 leek (use the white part) or 1 biggish spring onion
- 1 tin of Coconut milk (400 ml)
- 1 liter Chicken stock (or vegetable stock if you want)
- Salt and pepper
- A bit of lemon juice or some white wine vinegar
- Spring onion and chili pepper for garnish and crunch
Chop the vegetables. This soup needs a blender so don’t worry about getting things even or anything. Put some oil in your skillet (you can use butter if you like) and sweat the vegetables till they soften a bit, but do not brown. Pour over stock and coconut milk. You can use ordinary cows milk here if you are not sensitive to it, but it works pretty darn well with coconut milk.
Pro tip: chop up all the stuff you need before you start cooking. Do this even if you have steps to a recipe, it makes it easier and less stressful to add things when you need them.
Simmer the soup on a lowish setting until the vegetables are soft (about 20-30 minutes, you might want to set a timer so you don’t forget it). Blitz the soup in a blender or food processor or with hand held blender until smooth. Taste the soup and check if you need more salt and pepper or anything else (you might need some acidity in your soup if it is a bit tame).
As usual you should serve with the stuff you like. Croutons are great in a soup like this, you can serve with sandwiches or just some good bread for dipping. I made some gluten free oat bread today (from a ready made mix) and will have a couple of slices with “oboy I can’t believe it’s not butter” on it and also some sliced spring onions and raw chili pepper on top for a bit of crunch and heat.
I’m all for buying ready made sides so you don’t have to spend more time standing up than necessary if you are a spoonie. For everyone else, croutons for instance are really easy to make with some stale bread they just take some time. This ended up being quite a lot of soup, and I’ll freeze several portions for later and as always, soups like this are really useful for other things like casseroles as well.