A quick soup for a winter-y evening
Serves 4; all measurements to be taken per taste, if not mentioned
Ingredients
Cauliflower - cut into florets, along with some leaves and white portion of the stalk
Peas - 1 C
Leek - 1 stalk, optional
Harissa powder
Thick yogurt - as much as you want the soup's consistency should be
Herbs - I used sage
Chilli powder - I used chipotle chilli powder
Olive oil - 1 Tbsp
Garlic cloves - minced, as many as you think you need
Method
In a pan, roast the cauliflower and peas together along with garlic, herbs and chilli powder till the veggies are cooked. If using leek, add it towards the end to preserve the flavor.
After the cooked veggies cool, puree them. (I've noticed that a hand blender is the best for soup purees)
Some of this puree can be saved as base for the next day in the fridge.
In the same pan, add the yogurt and puree, whisk them well and heat till it boils. Adjust the herbs and salt as required. Serve hot, with garlic bread
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