Hello readers, apologies for the late "weekend" blog post but have been a little out of sorts. Tonight I share with you Pots of Gold, Fall-ing Down and Roasted Cauliflower, Leek + Cashew Soup. Happy Reading xo♥
Pots of Gold
I was amazed to see a Rainbow form from the sea before my eyes on the weekend. It seemed to come right out of the ocean. Maybe there really is a pot of gold hidden beneath the waves...
Fall-ing Down
A dear friend of mine shared a social media status recently, and the challenge was to be allocated a letter of the alphabet and share a song accordingly. "J". So being a proud West Australian, I chose a little Perth band by the name of Jebediah. I have seen Jebediah live and they put on a damn good show. Who doesn't love men in kilts,bagpipes and Indie music from the early noughties? Enjoy the music video "Fall Down" by Jebediah
A dear friend of mine shared a social media status recently, and the challenge was to be allocated a letter of the alphabet and share a song accordingly. "J". So being a proud West Australian, I chose a little Perth band by the name of Jebediah. I have seen Jebediah live and they put on a damn good show. Who doesn't love men in kilts,bagpipes and Indie music from the early noughties? Enjoy the music video "Fall Down" by Jebediah
Roasted Cauliflower Leek + Cashew Soup
I found this yummy vegetarian soup recipe at http://www.loveandlemons.com. It serves about 3 as a main, 4-5 as a starter or side. It is dairy free but still very creamy and flavoursome. A different style of winter warmer.
Roasted Cauliflower Leek + Cashew Soup
Ingredients
2 cups chopped cauliflower
2-3 leeks, white and very light green parts, chopped (about 1 to 1.5 cups)
2 cloves of garlic olive oil, for drizzling
1/2 cup raw, unsalted, un-roasted cashews, soaked overnight and drained
1.5 teaspoons miso paste (or season with salt if you don't have any)
Leaves from a few sprigs of marjoram or thyme
3 cups of water
A splash of olive oil (to blend into the soup)
1/8 teaspoon smoked paprika (or more to taste)
Squeeze of lemon
Pinch of Red Chilli Flakes
Method:
Preheat oven to 200 degrees Celsius. Spread cauliflower, leeks and garlic on a baking tray lined with baking paper. Drizzle vegetables with olive oil and sprinkle with a few pinches of salt & pepper. Roast for 20-30 minutes, or until golden, make sure to rotate the tray halfway through cooking.
Use a stick blender or add to your blender or food processor the roasted vegetables, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and half the water (1.5 cups). Blend until pureed. Add olive oil, paprika, and the rest of the water. Blend again. Taste and adjust seasonings.
Pour into a medium saucepan and heat just until it's warm. Stir in a little more water if it's too thick. Serve with bread on the side. Garnish with fresh Marjoram or Thyme Sprigs.
Readers, I hope you enjoyed Pots of Gold, Fall-ing Down and Roasted Cauliflower, Leek + Cashew Soup. See you tomorrow for a new Wednesday Wishes blog post x
2 cups chopped cauliflower
2-3 leeks, white and very light green parts, chopped (about 1 to 1.5 cups)
2 cloves of garlic olive oil, for drizzling
1/2 cup raw, unsalted, un-roasted cashews, soaked overnight and drained
1.5 teaspoons miso paste (or season with salt if you don't have any)
Leaves from a few sprigs of marjoram or thyme
3 cups of water
A splash of olive oil (to blend into the soup)
1/8 teaspoon smoked paprika (or more to taste)
Squeeze of lemon
Pinch of Red Chilli Flakes
Method:
Preheat oven to 200 degrees Celsius. Spread cauliflower, leeks and garlic on a baking tray lined with baking paper. Drizzle vegetables with olive oil and sprinkle with a few pinches of salt & pepper. Roast for 20-30 minutes, or until golden, make sure to rotate the tray halfway through cooking.
Use a stick blender or add to your blender or food processor the roasted vegetables, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and half the water (1.5 cups). Blend until pureed. Add olive oil, paprika, and the rest of the water. Blend again. Taste and adjust seasonings.
Pour into a medium saucepan and heat just until it's warm. Stir in a little more water if it's too thick. Serve with bread on the side. Garnish with fresh Marjoram or Thyme Sprigs.
Readers, I hope you enjoyed Pots of Gold, Fall-ing Down and Roasted Cauliflower, Leek + Cashew Soup. See you tomorrow for a new Wednesday Wishes blog post x
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