#winter soup
my oh my i have been slack. busy busy.
thought i would redeem myself with a delicous cauliflower, leek, bacon & sage soup. so good for winter. so good in general.
cauli + leek + bacon = heaven (p, gf, v)
ingredients
- 3 cups of leeks, dark green ends removed, roughly chopped (~2 large leeks)
- 1 medium-sized cauliflower, chopped (4-5 cups)
- 1 cup onion (~1 medium)
- 4 cups chicken broth
- 1 cup coconut milk
- 1-2 Tablespoons ghee (clarified butter), optional
- Salt and pepper to taste
method
- Wash the leeks well. I usually cut off the root end then slice it down the middle lengthwise. Hold under running water and separate the leaves, rinsing well (especially the outermost leaves). Sandy soup is not delicious. I usually cut off the top ⅓ of the leek and save that for making stock. Chop the leeks roughly. Add to a large soup pot.
- Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.
- Add the onions, chicken broth, coconut milk and ghee to the pot.
- Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.
- Allow to cool, then puree until smooth using a blender. Be careful: You may need to do two or more batches so the blender doesn’t overflow.
- Season with salt, pepper and burnt butter sage to taste
Post link
heart warming potato soup
- ✨
this soup.. is a cure all. break up? bad day? lazy day? rainy day? stormy day? repressed all your feelings for too long and now they’re coming to the surface far too rapidly to get a grasp on and this was all you could manage to pour yourself into as some form of healing spellwork.. day? try this soup! aha
originally when i made this i was slugging around the kitchen throwing sh*t in the pot but i think i retained enough to slap a recipe together so here goes!
[potato soup]
• 2 medium yukon golds (or 3 small)
• salt
• thyme
• pepper
• ¼ sm onion
• 2-3 cloves of garlic
• butter
• flour
• 1 tbs sour cream
• handful of sharp cheddar
[steps]
cube up and boil your potatoes in some salted water, throw some thyme and pepper in the water too, do the toothpick/fork thing and when it’s time to strain save maybe a cup of the liquid for later, throw the potatoes back into the pot a sec to sautee up with your onion and garlic and some butter for a sec, just enough to infuse the flavour
chuck it into a food processor or blender to get it smooth with about 2 tbs of butter or substitute and however much of that reserved liquid it takes to get it just smooth enough to blend nice
now! get your butter and flour and make a little roux real quick, just adds a nice texture and flavour density to the soup but you could omit, from here stir in your potato sludge and more liquid as needed to reach your desired consistency
add a little more salt pepper and thyme, maybe some more garlic powder if it needs it, stir in a handful or so of sharp cheddar and about a tbs of sour cream; ofc you can omit or sub both of these if you’re vegan/lactose, let the soup simmer and serve up with a sprinkle of thyme and/or fresh cracked pepper :)
