Sunday, 11 November 2012

When I was a child, I never liked a soups with bits. The so - called bits were usually vegetables floating in a pot - overcooked,  with no colour and as soft as worms... At least this is how I imagined them! yuk... most of the time, my mother had to carefully drain my portion of soup before I even considered to touch the bowl... she even used to call me a French little dog :) Funny tho, I don't like the soup bits today either! However, they don't get thrown away nowadays. In fact, when it comes to food in our house, nothing is thrown away. The scale of hunger in the world and the problem of food waste in the western countries have taught us a certain respect for food. But this is not what I wanted to discuss here...
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.

Purple Soup

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

Chop the onion and fry it in olive oil in a pan, add the crushed garlic cloves, cauliflower florets, shredded cabbage and peeled and cut potatoes. Stir genlty, add a tablespoon of cumin and cook for a few minutes. Pour vegetable broth or chicken broth and cook over low heat for about 20 minutes. Blend all the ingredients to obtain purée. Warm up a frying pan with a tablespoon of olive oil. Cut the sausage into little slices and fry briefly until golden brown. Garnish the soup  with your favourite spices or a yogurt. Serve with slices of white sausage.

*** 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.


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