I’ve been home a few days now and under the weather. Perfect time to make some soup. A friend suggested chicken soup with matzo balls but I didn’t have the ingredients. Instead, I went for some veggie soups. Last night I made the Hungarian Mushroom Soup I already posted. The day before I made a new soup that I will share today. There is nothing like hot soup when you’re sick. I’m healthy again, thanks to the soup?
I made this just the other night. I also made homemade roasted red pepper hummus with some veggies to dip in for Peter.
LEEK AND CAULIFLOWER SOUP
3 cups water
2 cubes organic vegetable boulion
fresh ground pepper
This soup is ridiculously easy…..
-wash and chop the leeks.
-melt butter in a large pan, add leeks.
-turn to low and cook gently until leeks are transparent (don’t burn the leeks they are fragile to high heat!)
-wash cauliflower and divide into flowerets
-add cauliflower, boulion cubes, water and bring to a boil
-reduce heat, cover, cook for about 5 mins…don’t overcook, just until cauliflower is al dente!
-remove from heat and either use submersion blender or put in blender.
-add fresh ground pepper. If you like the flavor of mace seasoning, add 1/8 teaspoon (I don’t and it was delicious as is).
Such a nice soup….if you use organic vegetables there is a beautiful flavor that comes out from the leeks and the cauliflower.