I'm talking about the fact that almost all our meals are planned so that, if we've got any leftovers from dinner or lunch, they can be reused in other combinations. The remains of these unplanned meals are often used the next day, or they land in the freezer waiting for a better time and idea ;)
Let's get back to the soup bits. They are not a problem for me any more. With the miraculous invention of a blender, all bits, instead of unnecessarily land in the trash, turn my soup into a lovely cream. So, there is no need for any thickening ingredients, such as flour or creams and milk. Most importantly, the blending process allows for a short cooking of vegetables so that all of the nutrients remain in the soup. The Polish cuisine creamy soups emerged relatively recently. Thanks God! As soups really have a special place in our daily menu. But if there's no mood for one of those watery borscht or chicken broth, light, creamy and beautifully coloured vegetable soup will give your autumnal dinner a completely new dimension. Such is today's soup. Creamy, with purple cauliflower and red cabbage with white sausage.
small purple cauliflower
half a small red cabbage
2 small potatoes
1 small red onion
2 cloves of garlic
1.5 liters vegetable stock / homemade broth
1 teaspoon of cumin
2 tablespoons olive oil
2 white sausages
*** Vegetarians can skip the sausage option with the soup because it tastes great without it. Taste equally great with garlic croutons, or a thick slice of fresh bread.