I found a recipe for cauliflower soup that sounded delicious. After making it, the soup tasted nothing like cauliflower. In fact, it was more a coconut soup than anything else. But, I liked the use of the coconut cream so used that as a base to make my spiced cauliflower soup.
I am not a fan of debit orders as it leaves you with very little control over your finances. However, some companies insist on them before they will enter into a contract. This is the case with my DSTV package. I price lock every two years, which so far has worked out well for me. However, last month my debit was R40 more than I expected. I called to enquire what it was for, and was told it was for Disney+. I nearly got caught out by them. In May I received an email offering 3 months free access to this. I was not interested, but sent the email on to someone who might have been. I also activated the free offer as what did I have to lose? Well, it turns out that activation meant I wanted the channel ad infinitum. And after 3 months, I would be charged.
Today’s inspirational recipe from Lavender and Lime ♥ Spiced Cauliflower Soup ♥ #LavenderAndLime Click To Tweet
Had I not called to query the extra amount debited, I would not have known. And this month, the debit would have been for a lot more. Dave and I have not accessed Disney+ and have no need to. We watch enough TV as it is on DSTV and don’t even make use of Showmax which is free of charge. Somewhere in the email there must have been very small fineprint about what happens after the free trial. And in future I will make sure I take a good look at offers sent to me. Thankfully I called straight away as I was in time to cancel the option. And I will be credited the amount taken off my account which is a plus (no pun intended).
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Spiced Cauliflower Soup
- 30 mls olive oil
- 1 onion, peeled, and finely chopped
- 2 ribs celery, finely chopped
- 15 mls spice powder blend of your choice
- 600 g cauliflower, broken into florets
- 400 mls coconut cream
- salt and freshly ground black pepper to season
- Place the olive oil into a heavy bottomed saucepan and heat over a medium temperature
- Add the onion, reduce the temperature and sauté until soft
- Add the celery and sauté until soft
- Add the spices and cook until fragrant
- Add the cauliflower and coconut cream, stir to combine and increase the temperature
- Bring to the boil, cover and reduce the temperature and leave to simmer for 30 minutes
- Remove from the heat, blend until smooth and season generously
- Place back onto the heat and increase the temperature to warm the soup
- Adjust the seasoning and serve
View the previous posts on September 12:
- 2021: Suspects
- 2018: King Georges Guesthouse
- 2016: Calming Goji Berry Smoothie
- 2013: Kiwi Fruit Salsa
- 2012: Miss Melicious Cupcakes
- 2011: Saul’s, Strand
- 2010: Food Quiz Number 36 For A Friday