It recently occured to me that the look of some of my recipes might evoke suspicion, doubt or a possible response of “yeeuch!” Either the visual is not great (take my plastic spew breakfast ommlette by way of example) or there there may be an ingredient that has suffered a history of bad PR (à la brussel sprouts pie). Even this lumpy, green silverbeet and cauliflower soup may throw suspicion over the quality of my tastebuds and evoke empathy for my fiancé who is served this kind of mush time and again. So, here I shout it out: these recipes are delicious! I wouldn’t blog them if they weren’t.
Sometimes I follow a good recipe. Sometimes I confer with other foodies. All times I put thought and intuition into the ingredients to ensure pairing of complimentary vegetables, fruits, herbs and spices to bring out the best flavours. Most times the end result is a healthy, hearty, surprising and tasteful dish that includes benefits of using seasonal and varietal ingredients. Eating seasonal vegetables and fruits ensures that over time a variety of ‘phytochemicals’ are provided to your body for energy, immunity, organ growth, muscle repair and whetever else food is used for. Eating fresh and unprocessed ingredients also puts minimal stress on your body. And besides, seasonal fruit and vegetables are higher in taste, colour and quality than out of season or imported.
So next time you are in a restaraunt and see somethig that sounds odd on the menu, go for it. Order that bland, awful sounding dish and see what happens – you may be presently surprised!
Silverbeet and Cauliflower Soup
Modified from Silverbeet and Potato Soup in Marie Claire Fast and Fresh. I always substitute cauli for potato – cauli is better tasting, lower in carbs and higher in nutrients (I need to research that properly, but visit Paleo Spirit here for some more blog love on cauli and the nutritional benefits).
1 bunch silverbeet
1 whole cauliflower
30g almond butter (or regular butter)
2 tbsp macadamia oil (if using almond butter)
1.5 litres chicken stock (stock cubes, pre-made or homemade)
1/2 tsp ground nutmeg
goats curd, light sour cream or basil to garnish
Rinse the silverbeet under cold running water, chop off the white stalks and chop the leaves coarsely.
Rinse the cauliflower and chop the white part into pieces. Slice up the leek.
Prepare the chicken stock.
Over a medium heat, warm the almond butter in a large pot. Add the leek and saute until soft and transparent (add the macadamia oil to help this process if using almond butter which is less soggy than dairy butter).
Add the silverbeet and cauliflower and stir for a minute.
Add the nutmeg to the stock and pour into the pot. Mix the vegetables through and simmer for 30 minutes or until the cauliflower is cooked and soft.
Blend into a smooth puree using a hand-held blender or food processor.
Serve warm with a dollop of curd, light sour cream or basil garnish.