Delicious World of Chefette Spicy

formerly Ladles and High Heels

The Big Fat Soup Post

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Sabbaticals are bad for you sometimes. You get lazy, procrastinate things like buying your grocery and stop showering. Well, the latter never happened to me but the first two, spot on! I fell ill after Christmas and it has been cough city since. So to beat the cold (winter pun intended), I’ve been experimenting with soups for a week. In the seven days that I have been at home, I’ve made four delicious soups and am trying to forget one very questionable one. Not too shabby for a sick person, I tell you.

I kick-started the soup week with some Spicy Red Lentil Soup, Indian style. Then came Chinese Sweet Corn Vegetable Soup, and then I rustled up some Mediterranean Chickpea soup, went on to Tomato (which I am not very proud of) and ended the sick spell with a very delicious Roasted Broccoli and Cauliflower soup. We ate all of them with pita, bread, crackers or nachos and the result: very happy and warm couple of people.

The Mister was wonderful to me throughout the time I was sick. Made warm tea, gave me my medication and I made sure he never went without food, LH style. So I’ve made my case, you know now why I don’t have too many pictures of the food I made. I managed to click a few only yesterday since I was feeling much better.

Here is the recipe to the Roasted Broccoli and Cauliflower soup. I haven’t typed out the others but if you do need them, e-mail me at ladlesandhighheels@gmail.com. I’ll be very glad to send them to you.

Ingredients:

Broccoli one head

Cauliflower half a head

Onion 1

Nutmeg half tsp

Thyme half tsp

Garlic four bulbs

All-purpose flour two Tbsp

Water one and a half cups

Milk half a cup

Salt and pepper to taste

Olive oil two Tbsp

Butter two Tbsp

Low-fat sour cream three Tbsp

Cilantro a few leaves

Method:

Preheat oven to 450 degree F (250 degree C). Cut the broccoli and cauliflower into florets. Chop the garlic pods. Transfer the vegetables and garlic to a baking dish. Season with salt, pepper and thyme. Roast in the oven for 30-40 minutes. Toss once in the middle. While that is having a party in the oven, chop the onion. Heat the oil and butter in a saucepan and add the onion to it. When it has turned golden brown, add the flour and whisk-whisk it so that it doesn’t solidify.

Add on the water, milk and nutmeg and continue whisking. Let it thicken. Switch the stove to low-heat. Bring the veggies out of the oven and add them to the saucepan. Mix in the salt and the pepper. Bring the, what is now turning out to be a yummy, soup to medium-low. Now with a hand-blender, mix in the soup so that it turns semi-solid. Switch off the heat and add on one Tbsp of the sour cream.

Add another Tbsp of sour cream and garnish with a few leaves of cilantro when serving. I know it sounds random and complicated but it is not… and it is so worth it!

Ps: I am also using this post to show off my soup spoon. This belongs to a real vintage flatware set my father brought back from Iran in the ’70s. My mother gave me half of it before the wedding and the other half is safely waiting for my sister at home. Isn’t it beautiful?

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Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

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