cauliflower and leek soup

I’m busy stocking my freezer with homemade soups for the post-Christmas hibernation period. Four portions of parsnip and celeriac soup have been stored for a frosty day, and last night a deliciously easy cauliflower and leek soup (recommended by my friend Marcella) joined in. (Though I couldn’t resist also bringing some for lunch today, and probably tomorrow too.)

Absolutely guiltless, virtually fat-free, creamy and light – a definite winner.

Cauliflower and leek soup
(makes 6 first-course servings)

1 large cauliflower, quartered, stem removed, and chopped
3 baby leeks (dark green parts removed, sliced lengthways and chopped
1.5 litres of vegetable bouillon
3 individual stalks of thyme
2 fresh bay leaves
Salt and freshly ground black pepper

Bring about two centimetres of water to boil in a large pot and add the leeks, allowing them to braise for a few minutes. Then add the hot stock to the pot, along with the cauliflower, thyme and bay leaf and bring to a boil. Reduce to a simmer for about 20-25 minutes, until the cauliflower is very soft. Season well with salt and pepper.

Remove the stalks of thyme (the leaves should have come off by now) and the two bay leaves. Use a hand blender to make the soup into a thick creamy puree.

If freezing, remove from the heat and and allow it to reach room temperature before decanting it into freezable containers.

when time is of the essence

Turkey breasts in the freezer, and cauliflower in the fridge. Originally I was planning to bake the breasts rolled with cheese and spinach, steam the cauliflower, and perhaps serve with brown rice. Very wholesome indeed.

After a long day deluged with rain and a quick trip to the gym, the thought of waiting for the turkey to bake and the rice to boil for at least thirty minutes seemed unbearable. Instead, I quickly decided to combine the turkey and the cauliflower instead into a new – but albeit slightly unusual – pasta concoction.

Broccoli goes well on pasta, so why not cauliflower? Add the turkey, some thyme (fresh or dried), a bit of olive oil and parmesan for an Italian twist.

Though it won’t go on my all-time favourites, it has potential. Should I make it again, I would shred the turkey and perhaps add a bit more thyme.

Turkey and cauliflower pasta with parmesan and thyme
(serves 2)

200 g tricolore fusilli (or other short pasta)
2 turkey breasts, chopped into about 10 bite size pieces
2 tbsp dried thyme.
A few sprays of olive oil (10 sprays = 2 ml)
1 head of cauliflower, chopped
3 tbsp (about 40-45 g) parmesan, grated
1 tbsp olive oil
Salt and freshly ground black pepper

Heat a small pan with a few sprays of olive oil. Coat the chopped turkey pieces with thyme, and once the oil is heated, add them to the pan. Saute for 10 minutes, until golden brown on the outside.

Bring a pot of water to boil and add the fusilli. Boil for about 8 minutes.

Place the cauliflower in a steamer on the hob and steam for 5-6 minutes, until quite tender.

When the cauliflower and pasta are done, drain them and add both back into the pasta pot. Add the tablespoon of oil, and season well with salt and pepper. Mix together well.

When the turkey is ready, add the pieces to the pasta pot, mixing to ensure the turkey pieces are evenly distributed. Add in one of the tablespoons of parmesan and a little more pepper and mix through.

Divide evenly into two bowls, topping each one with a tablespoon of parmesan.