Friday, July 25, 2008

last night I made cauliflower and blue vein soup!

Makes enough for 2
1 medium potato, washed, peeled and diced
half an onion, diced
1 clove of garlic, chopped and minced
half a cauliflower, cut into chunks
1 vegan chicken stock cube
1 bay leaf
2 tablespoons of almond meal
butter and olive oil
water to just cover vegetables
a good tablespoon of blue vein cheese or to taste
toasted flaked almonds to garnish

In a pot melt a little butter and add olive oil Saute onions and garlic till transparent. Add garlic and potatoes, heat through. Add just a little water to stop garlic and potatoes from sticking. Add cauliflower and stir to heat through. Add water, enough to just cover the vegetables Bring to the boil then turn heat down to simmer. Cook until vegetables are soft. Remove bay leaf before blending!!! Add the blue vein and almond meal. Blend until smooth Season to taste. To serve Warm bowls, spoon in soup, sprinkle almond flakes in the centre and drizzle a bit of olive oil around the centre. Goes well with thinly sliced sour dough garlic bread. If your taste buds haven’t matured and blue vein is not to your liking then you can leave it out or if your not a vegetarian then it can be replaced with 1 strip of ziggy’s bacon chopped and fat removed!


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  2. What a lovely blog! I'm visiting from your link on the zucchini recipe thread (Crafty Gardeners group) on Ravelry. This is really very nice. I'm also keeping a food blog - take a peek if you have the time...