Melbourne has been teasing us recently with some days of beautiful sunshine, before descending straight back into winter with pouring rain and freezing temperatures. Even though I’m hanging out for Spring I am making the most of the weather by having winter warming meals like this cauliflower and corn soup. It’s full of flavour and is particularly delicious served with crusty bread sitting by an open fire. A heater works well too though!
Ingredients List
- Large onion
- Leek
- 3 cloves garlic
- 2 tsp cumin
- Pinch dried chilli (more or less depending your love of spice!)
- 3 corn cobs
- 1 potato
- Head of cauliflower
- 1 litre vegetable stock
Steps
- Finely dice the onion & leek and mince the garlic
- Remove the kernels from the corn cob
- Dice the potato & separate the cauliflower into florets
- Heat some oil in a large saucepan and cook the onion, leek and garlic for 5 minutes
- Add the cumin and chilli and stir for 1 minute
- Add the potato, corn and cauliflower and toss to mix
- Add the stock and simmer for 20-25 minutes until ingredients are softened
- Remove from the heat and leave to cool before blending (in batches if required)
- Return to the pot, season & reheat
- Enjoy!
Step 1: Dice the leek
Step 3: Chop the cauliflower
Step 4: Cook the onion, leek & garlic
Step 5: Add the cumin & chilli
Step 6: Add the corn & potato
Step 7: Add the stock and simmer
Step 8: Leave to cool
Step 8: Blend
Step 9: Reheat and enjoy!
Are you surviving winter ok? What are you cooking to help stay warm?
Share the Love
I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!