A new farmers market has opened close to where we live. To show support we went the first week they were trading. I bought lots of fresh vegetables and made curried cauliflower soup for our lunch.
On our first barge trip Dave and I arrived in La Redorte without any idea of where the shop was. The handbook showed a shopping trolley but that was all the information we had. We used our intuition to find the supermarket, walking in the rain in the direction of the main road. We have also looked for people carrying shopping bags and walked in the direction they are coming from. This worked really well in The Netherlands. After our first overseas holiday I have made sure to look for all the shops we will need on Google Maps before we leave South Africa. For our most recent vacation I included the addresses and directions with our itinerary. The directions were not much use as Google Maps is not brilliant if you are walking somewhere. However, on this holiday I discovered Google offline maps which worked brilliantly.
Today’s inspiration ♥ Recipe For Curried Cauliflower Soup ♥ can be found on Lavender and Lime Click To Tweet
You can download maps to the area you are visiting ahead of time. These are then available for you to use without having to be connected to data. The map is live in that a little blue dot signifies where you are. And you can search for places within the area. The only thing you cannot do is get directions. This means watching the little blue dot as you walk, to ensure you are heading in the right direction. We used this in Strasbourg to find a supermarket. What I did not realize is that the shaded area meant the shop was in a complex and not on the street. We learnt a lot about using this facility on the app and without a doubt I will download maps ahead of time. Much like making soup ahead of time as you never know when you will need it.
Click on the links for conversions and notes.
Curried Cauliflower Soup
- 30 mls coconut oil
- 2 leeks white part only, thinly sliced
- 7.5 mls rogan josh curry powder *
- 500 g cauliflower roughly chopped
- 500 mls vegetable stock
- Salt and freshly ground black pepper to season
- Place the coconut oil into a heavy bottomed saice pan and heat over a medium temperature
- Add the leeks and sauté until soft
- Stir in the curry powder and cook until you can smell the spices
- Add the cauliflower and stock and bring to a boil
- Cover and reduce the temperature and simmer for 10 minutes
- Process with a stick blender until smooth
- Season to taste and serve topped with croutons
Inspiration published on Lavender and Lime July 3:
- 2015 – Win A Copy Of Low Carb Is Lekker
- 2014 – Bitter Chocolate Malt Ice Cream
- 2013 – Laborie Chocolate And Wine Pairing
- 2012 – In My Kitchen July 2012
- 2011 – Friday’s Food Quiz Number 58