This is one of those meals that come together from random bits and bobs left in the fridge, thrown with abandon into a pan and seeing what comes out of it.
After the festivities of the weekend, I wanted something fairly light and preferably healthy. First up, we had a rather sad looking cauliflower that I planned on making soup with, cauliflower becomes deliciously creamy when pureed. Once blended, I chucked in some flagelot beans, shredded leftover cabbage and diced swede and simmered until the swede was soft.
We were left with a creamy, chunky soup packed full of veggies, topped with lots of black pepper, a drizzle of olive oil and some parsley for a savoury note. What follows is a rough recipe, this is obviously a cobbled together soup, so feel free to use whatever you have, diced carrot, shredded greens, sweetcorn. Rosemary or thyme would also be delicious or sliced spring onion.
2 onions, roughly chopped
2 cloves garlic, sliced
1 cauliflower, broken into florets
700ml vegetable stock
1tsp dijon mustard
50ml double cream
handful shredded cabbage
approx 200g swede, finely diced
1 can flagelot beans, drained
- Heat a large saucepan with a splash of olive oil and add the butter.
- Once sizzling, add the onions and fry on medium for a few minutes until softened.
- Add the garlic and cauliflower and stir well.
- Pour over the stock, bring to the boil and simmer for 10-15mins until the cauliflower is really soft.
- Add the cream and mustard and blend until smooth.
- Add the beans, swede and cabbage and simmer for 15mins or so until the swede is soft.
- Serve with a drizzle of olive oil, a twist of pepper and whatever herbs you have handy. Try finely chopped thyme.