Tag Archives: Winter

Do you need a super cheap and super easy meal that everyone will love? Try making a Cauliflower & Leek Soup aka CC Soup (Cheap & Cheerful). I found this recipe from Teresa Cutter, the healthy chef (my new bible)  My mother dropped over a huge head of cauliflower, which sent my fingers to do the typing, on the hunt for a recipe that would somewhat disguise the vegetable from Rafaela. (It’s not cheap because I got the cauliflower for free…) It’s cheap because it is cauliflower season and cheerful because all you need is a leek (also in season) and 4 cups of stock or water.  It is the ultimate one pot meal; all you need is a hand blender to make it thick and smooth.

In addition to these benefits, Cauliflower is rich in sulphur which works as an anti-inflammatory, support digestion and boost your immune system. Everything Rafaela needs at the moment!

Now we’ve made this soup a couple of times now and I thought I’d taken photos of the creation, but it must have been gobbled up before I could snap it!  I was really surprised at how much Rafaela really enjoyed it and so did the hubby!

Ingredients (Serves 4)

1 large cauliflower, washed
1 leek, washed and sliced
2 tablespoons olive oil
1 teaspoon salt
good pinch of white pepper
3 – 4 cups (750 – 1000 ml) water or organic vegetable or chicken stock.

Method

Slice the cauliflower finely into small bits. Sauté the leek in 2 tablespoons olive oil over a medium heat for 3 minutes until softened.
Add the cauliflower and 3 cups of water or stock plus a little sea salt and pepper. Cover + cook for 5 – 10 minutes until the cauliflower is tender and then remove from the heat.
Puree in the pot with either a hand blender (careful of hot splashes) or place into a blender with 1 to 2 more cups of water or stock, depending on the consistency you like.
Serve warm soup with your choice of grated Parmesan or cheddar.

Some additions include; Broccoli or Spinach or  1 x 400g of Cannellini beans (White Beans)

Hand Blending Soup

Teresa’s recipe also includes a drizzle of Parsley Oil just before eating. It does give the dish a fresh flavour and works on a number of other dishes such as salads and drizzled over chicken and fish. The recipe is as follows;

Parsley Oil
2 large bunches parsley, washed and dried
1/2 cup cold pressed olive oil, macadamia or walnut oil
Pinch of sea salt

 Combine parsley, oil and salt into a blender and process until smooth. Pour into a fine sieve and strain the oil from the solids. Drizzle over cauliflower soup just before eating.

Cauliflower and Leek Soup (aka CC Soup)

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Leftover Chicken Soup

It has been a while since I’ve posted any recipes, I must say the cold weather has taken its toll on the family. We’ve had a little sick monkey on our hands, well I am going to say it has been on and off for the last 6 months and it has just been exacerbated by the cold weather.  I am sure every parent goes through this battle, months of runny noses, ear infections and chesty coughs. I think the hardest thing is she can’t blow her nose. I think it would solve a great deal of her problems! She likes to make the noise and pull out tissues from the box and hold them to her nose which is all very cute, but isn’t helping!

Along with the sickness comes the teething, Poor girl has mini volcanoes all along the back of her mouth waiting to erupt. This all contributes to one upset little girl. Her appetite has definitely suffered, we have reverted back to the puree food so how timely that it’s soup season!

This is a great recipe to use up left overs, especially after a roast/BBQ chicken meal. You can make this with home-made stock or pre-made stock, just look for options that are organic and low in sodium (Salt). We have a cheeky weekend ritual; well it pretty much started when Andrew started renovating the house. We enlisted the help of many capable friends and family to help with a bit of coaxing – Lunch and beers. So began the trip to the best little BBQ chicken place in the hood.

So if you roast your own chickens of not, this is a great recipe from Donna Hay that uses up the carcass of the Chicken to make a beautiful, clear stock.

Left over Chicken Soup

1 cup of soup mix (Split peas, barely, lentils) or small pasta like Rissoni

Baby Spinach

Roast chicken, shredded

2 carrots

1 Zucchini

Chicken Stock

Cracked pepper and parmesan to serve.

Basic Chicken Stock Recipe

1.5kg chicken bones (still with some meat on)

2 onions, halved

2 carrots halved

2 sticks of celery, chopped

8 litres of water

8 black peppercorns

4 stalks of flat-leaf parsley

2 fresh or dried bay leaves

Sea salt

Method

Preheat the oven to 200 degrees. Place the chicken bones, onions, carrots, celery in a large baking dish and bake for 1 hour. Transfer to a stock pot or large saucepan with the water, peppercorns, parsley and bay leaves. Bring to the boil and allow to simmer rapidly, uncovered.

Reduce the heat so that the stock simmers slowly but constantly. Skim the surface of the stock with a spoon occasionally so that it remains clear. Simmer for 1 ½ hours or until the stock is well flavoured. Add a generous amount of sea salt to bring out the flavour.

Strain the stock through a fine sieve. Allow to cool, and then remove any solidified fat from the surface. Refrigerate for up to 3 days or freeze in ready to use portions. This should make 4 litres of Stock.

To make the soup, dice carrot, zucchini and any other vegetables such as potato and add to the chicken stock, cooking until tender. Meanwhile, cook the soup mix or pasta according to the packet instructions.  Add to the stock along with Shredded chicken and simmer for a few minutes, check for extra seasoning. Before serving, add baby spinach leaves and allow them to wilt. Serve with a sprinkle of parmesan cheese and a little cracked pepper and crusty bread.

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