Cauliflower and Leek Soup
A report came out recently–another report, I know!
It said a more effective way to keep our weight stable is by taking care with the way we eat–not be stuck counting the calories.
The recipe below is an example of how one can eat simply, healthily, deliciously and inexpensively.
Each to his/her own, of course, but for me, the dish would be COLD before I’d finished counting calories–and that’s assuming I could figure out HOW to count them.
Caulis are looking handsome at the moment with their big, open faces urging you to take them home.
When I checked the price, I didn’t need any persuading and bought a large organic one for just under three euros.
It stretched over two nights.
A simple gratin with juicy black olives one night…
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Not much left!
and this equally simple soup with leeks, the next.
I had steamed the florets for the gratin–but hadn’t used them all. So I only had to soften the leeks before adding the cauliflower and the stock. (If you’re starting the soup from scratch, just add the raw cauliflower florets.)
Meredith was on a long internet conference call, so this made a perfect light supper for her in front of the computer.
She grew up thinking that cauliflower was the biggest DUD vegetable of all. Fortunately, she has had a conversion!
Cauliflower happens to be good for us–like its close relatives, broccoli, brussel sprouts and cabbage.
According to Mr. Google, one serving contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium and manganese.
So there!
We eat it because we LIKE it!
INGREDIENTS
1 cauliflower–florets separated into medium sized bits
3 leeks–outer parts removed, cleared of dirt and sliced thinly
1 oz butter
3 tbs olive oil
2 bay leaves
1 liter organic vegetable stock (I use stock cubes.)
salt & pepper
Melt the butter and oil in a large saucepan.
Add the leeks and sweat them gently, covered, until soft.
Add the cauliflower and bay leaves and mix well.
Pour in the stock and bring to the boil, then turn the temperature down.
Simmer until cauliflower is tender–not much more than ten minutes.
Season to taste with salt and pepper.
Lift out a few small florets and liquidize the rest.
Drop a few of the whole florets in each bowl when you serve the soup.
