I took this humble vegetable and turned it into something special. I made cauliflower soup using truffle oil.
Last year I was humbled when I was shown just how many food insecure people have managed to grow their own vegetables. Here I am, blessed beyond belief with a roof over my head and plenty of space to grow my own vegetables. And so I made a promise that this year for World Environment Day I would be eating produce out of my own garden. At present I have plenty of sweet potatoes hopefully thriving under the soil as well as leeks, kale and cauliflower growing.
We harvested an abundance of Brussels sprouts before they were attacked by some insect and as I will not use insect repellent, I had to dig the plants out and throw them away. This broke my heart as it was such a waste. I am now looking to plant celery which is a good insect deterrent and hopefully that will work. My cauliflower has been amazing. For so long you see little but upward growth happening and then all of a sudden, there is a small bump in the middle. That small bump becomes a white cauliflower head and before you know it, the cauliflower is huge, ready for picking and already being eaten by snails! Snails are another thing I cannot control in my garden, John has offered me a duck to eat them, but with 3 Jack Russell’s I fear that the snails will take over and the duck will become fair game.
Each year I invite friends over to enjoy a meal, and ask for donations! Please, if you can find it within you, R10 is all I am asking for. This is less that £1 and equivalent to an espresso. On the right hand side of my post you will see the Eat For The Earth badge. If you click on it you will be taken straight to the donations page.
Cauliflower Soup
Ingredients
- 15 g butter
- 15 g olive oil
- 5 baby leeks, sliced
- 1 head cauliflower
- 1 l vegetable stock
- Salt and freshly ground black pepper to season
- Truffle oil to garnish
- Shaved Parmesan cheese to garnish
Method
- In a large saucepan heat the butter and the oil until the butter has melted
- Add the leeks and sauté until soft
- Roughly cut the florets off the cauliflower, keeping the stems on
- Add to the pan and give them a good stir
- Add the stock and season generously
- Bring to the boil, reduce the heat, cover and simmer for 30 minutes
- Using a stick blender, puree the soup and then adjust the seasoning
- Serve with a few drops of truffle oil and a generous shaving of Parmesan cheese
Click on the links for conversions and notes.
What I blogged:
- one year ago – Eat For The Earth
Your cauliflower soup looks wonderful! I really think cauliflower is the unsung hero of the vegetable world – something with it being white.
Jealous of your sweet potatoes growing!
I stay away from chemicals in the garden too, although when the bugs attacked my broccoli last year….well…I got close! Love growing my own, organic food!
I must try and grow some broccoli as well. I am really hoping that the sweet potatoes are growing nicely 🙂
Well done on growing so much at home Tandy – brilliant!
I am heading over to make a donation.
🙂 Mandy xo
I really appreciate that Mandy!
What a pretty soup, Tandy. Looks very refined…
ela h.
Thank you Ela 🙂
Hi Tandy, did not know that about celery, just planted some yesterday. I do not use any type of pesticides in my garden. After a rain I always run out to the garden with my “slug mobile: (which is a little hand held shovel) and remove the slugs. Love cauliflower soup.
I need to get myself a slug mobile 🙂
I love cauliflower soup. 🙂 How lovely to have your own home grown veggies, Tandy.
Home grown seems to taste better I think!
This looks divine–
Thank you Usha 🙂
It’s so cool that you’re growing your own veggies! The soup sounds great.
Thank you Mary Frances 🙂
How wonderful to grow your own produce Tandy! And a shame about the snails and bugs but I admire the fact that you don’t spray 😀
I am getting used to sharing my garden with them 😉
Cauliflower soup is one of my favorites! We’re close to being able to pick ours in the garden so I can’t wait to give this soup a taste!
I am so glad your garden is doing so well Pamela 🙂
This sounds interesting. I’d love to try it!
I hope you enjoy it!
I love cauliflower but I’ve never made a soup before. I can’t wait to try!
It is perfect for cold weather like we are having now 🙂
Awww…the joys and pains of gardening. But I’m sure you’ll gain more joys soon, Tandy. Thanks for the recipe!
Julie
Gourmet Getaways
I find it so rewarding, even when I feed the bugs 🙂
Beautiful cauliflower and delicious soup!
Thank you Tanya!
I’m sure growing your own veggies is super satisfying! What a lovely soup this is! Creamy without the cream.
That is the best way to describe the soup Joanne 🙂
Making something from your own produce always tastes better. Lovely recipe. Happy World environment day.
And the same wishes to you too Sally 🙂
we are so jealous of you for having the space to garden! all we have are a couple of pots with some herbs! the soups look really appetizing Tandy!
Even that would be enough of a garden for me, as it is so rewarding 🙂
Gorgeous cauliflower and organic you have to love that! Growing your own veggies is a great way to eat healthier and good exercise too with all of the weeding and gardening. Your soup looks delicious and smooth and creamy. Take Care, BAM
I have to admit that I do very little of the actual gardening BAM 🙂