"So let me get this straight", said the cauliflower to the potato. "You're telling me that when Jorth sticks the immersion blender into this pot we are currently bobbing around in, and blends us to bits, that it won't hurt a bit. Correct?"
"Correct!", confirmed the potato. "There was this cute little russet I was in the sack with..."
"You dirty spud, you!" interjected the cauliflower.
"The POTATO SACK!" sighed the potato, wondering why he, of all the potatoes, had to get stuck with this smart alec cauli. Pretending he hadn't be interuppted he said "And by the way, I'm not dirty - just unwashed. There's a difference. Anyway, this hot potato told me it happens all the time when handsome vegetables such as us are made into soup. So don't sweat it!"
"I don't have time to sweat it!", said the cauliflower eyeing the top of the pot nervously, "for here it comes!"
The immersion blender came, it saw, it blitzed. Afterwards the cauliflower, as it happily mingled and merged with the potato said "Oooh! Just like being in a spa, really. A hot'n'spicy spa. Hey, your little russet would like, wouldn't she?!"
The potato groaned, and thought to himself, "Of all the saucepans in all the kitchens in all the world..."
Spiced cauliflower and potato soup
1 onion, finely chopped
1 small head of cauliflower, leaves removed and flesh cut into segments
3 medium potatoes, peeled and diced
1 tablespoon olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried chilli flakes
4 cups vegetable stock or water
cracked pepper and parsley leaves for garnish
1 - Heat the oil over a medium heat in a large saucepan, and saute the onion until golden and tender. Add the cumin, coriander and chilli and cook for 2 minutes, stirring.
2 - Add the cauliflower and potato, and stir to coat with onion and spice mix. Add the stock/water and bring to the boil.
3 - Once boiling, turn heat down and cover pan. Cook for 20 minutes, or until the potato is tender. Leave to cool.
4 - Once cooled, use either an immersion blender or a regular blender to blend the soup until smooth. Pour back into pan (if using the regular blender) and reheat until hot. Serve topped with a good grind of freshly cracked pepper and parsley leaves.
>> Wednesday, June 06, 2012 – Food glorious food