S2, Ep 7: Floating on a Lilo with a Bowl of Cauliflower Soup
Gillian’s Roasted Cauliflower Soup
I love cauliflower and will happily enjoy it every day when it’s in season. I also love soup. There’s something so comforting and reliable about a good soup, and any unexpected guest blown into your home on a cold, wet day would welcome a warming bowl.
In this version, because we had some cooked oatmeal left over from breakfast-time, I used that to thicken the soup, for a slightly heartier version. Otherwise, leave it out. But waste not, want not.
Wash and dry the cauli and break it into florets. Spread them on a baking tray and sprinkle with a good olive oil and salt. Bake in a medium/hot oven (175 celcius) until tender when poked with a sharp pointed knife. The cauli florets should also have lots of lovely brown edges:)
Make a stock from anything you have to hand. I just used some carrots, onion, garlic, celery and parsley for a simple vegetable stock, or you could use a chicken too. Cook the stock in a large saucepan, and when it’s ready, add your roasted cauliflower florets and cover with a lid. Simmer for about 10mins then take off the heat and puree. Season to taste. Add extra fresh herbs if you wish, and a good dash of milk if you’d like a creamier version. I always add milk to mine, but on this occasion I blended the soup with the already cooked porridge from the morning. You could add potato to thicken yours, if you like.
This’ll put a girl to rights. xx G
Amanda Holmes reads Stevie Smith
Stevie Smith was an English poet and novelist. Sylvia Plath became a fan of her poetry and sent Smith a letter in 1962, describing herself as "a desperate Smith-addict."
Amanda Holmes (my sister’s mother-in-law) is the author of a novel, I Know Where I am When I’m Falling (Oak Tree Press 2014), and many short stories which have appeared in the US, UK and Australia. Read her blog and stay tuned for a special piece Amanda has written for our next Dispatcher’s Digest in defence of Karl Ove Knausgaard.