Cauliflower Soup & Braised Ox-tail

on Food  

Oxtail braised slowly in fino sherry | Roasted cauliflower soup

I think this is a pretty good example of the way The Boy and I cook – he favours hearty, meaty one-pot wonders with interesting ingredients like this braised oxtail dish, and I try to cook a lot of healthy, low carb and cheap meals with lots of veggies, like this roasted cauliflower soup. Not that The Boy always cooks crazy dishes, but since I handle most week day meals and he handles the weekend he has a bit more license to go crazy. Both dishes turned out great by the way – I think we eat pretty well!

Roasting cauliflower

Even though the weather has been warm I can’t stop making a vegetable soup of some kind for more than a week or two. I like how simple it is, and making things from cheap vegetables!

I’m certainly no expert, but here’s how I cook vegetable soups:

  1. Chop up and roast the vegetables (pumpkin or zucchini are my favourite at the moment, or it could be a mix of whatever is in the crisper) with some olive oil and seasoning.
  2. Sauté some diced onions and carrots or potatoes until soft.
  3. Add herbs and spices.
  4. Add roasted veggies and veggie stock.
  5. Simmer for a while.
  6. Take off the heat and blend it all up.
  7. Back on the heat with some milk until it’s warm through.
  8. Season with salt and pepper.
  9. Serve with a drizzle olive oil and a dollop of yoghurt or sour cream.

Roasting seems to bring out a lot of flavour without too much effort, which I’m always a fan of. I usually just eat soup as a complete meal, but this would be easy to have simmering away on the side as an entrée whilst preparing something else as a main.

If you’re not such a fan of vegetable soup, Jeff’s meaty ox-tail dish might be more to your liking.

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