Well hello fall and goodbye sky. We’ve had an incredible amount of fog in the last week. I like it frankly, it is cool so I have been cozying down in my pjs and blanket. Watching the other buildings slowly disappear is weirdly calming. I don’t like the lack of sunshine, but I will take a few days of darkness here and there.
In other, exciting news, another NFB Digital Studio project has launched, this one is one of mine! Check out Similkameen Crossroads in your web browser. It is a gorgeous photographic and audio essay by Tyler Hagan. It launched at ImagiNative on Friday. Click through the photos while listening to the stories from the Similkameen Valley.
This soup is creamy, buttery, thick, and delicious. I have been on a weird cabbage kick lately and here we go. This soup is awesome and hearty and can be easily veganized by omitting the dairy (or switching for vegan versions), it will still be amazing. The recipe makes a lot so you will have meals for days, or for a group. I served this up with a sprinkle of cayenne and some sausage on the side. You will see I’ve suggested that the cabbage and cauliflower can be any size, the measurements can be adjusted for different amounts of veggies (it’s hard to hunt down a particular size of veggies).
Creamy Cauliflower & Cabbage Soup
- 1 head of cabbage (any size), roughly chopped
- 1 head of cauliflower (any size), roughly chopped
- 1/4 cup butter
- 1 tsp ground black pepper
- 1/2 tsp salt
- 5 cups of chicken broth (or more, to almost cover the veg)
- 1/2 tsp cumin
- 1/4 cup heavy cream
- 1/2 cup crumbled feta
- paprika or cayenne to sprinkle
- In a very large pot melt the butter. Sauté the cabbage over medium-high heat until softened and somewhat translucent.
- Add the cauliflower to the pot, sprinkle with pepper, salt, and cumin.
- Pour the both into the pot until you’ve just about covered the veggies.
- Bring to a boil. Then lower heat and allow the soup to simmer for an hour until everything is very tender.
- Using an immersion blender, blend up the soup until smooth.
- Add crumbled feta and cream to the smooth soup, and cook for another 10 minutes.
- Serve in a large bowl and sprinkle with either paprika or cayenne.
Ready to cook down.
This cabbage looked lovely inside.
Another easy-peasy and delicious soup recipe that I happily whip up on lazy feeling nights. Gen loves it, so it is definitely going to be a consistant sight at our dinner table. Unlike most recipes for egg drop soup, I add pieces of gingered chicken, as I felt the soup needed a little oomph. The ginger adds a little zing and the chicken bumps this up from a starter to a meal. Also, sorry for the terrible pictures, I make this soup when I am very hungry and in a hurry, so pictures were low on my priority list, but the soup is high!
Well, this is not as gorgeous as my 100th post, my soups never are particularly attractive, but gosh darn it is delicious. I love kale and I love sausage and I was just hurting to have them together. This soup is super easy and comes together quickly (about 20 mins), quickly enough to make it after a long day at work. Topped with a couple slices of mozzarella, this is comfort at its best. Again though, sorry for the terrible pictures, I was hungry so I ate and snapped a couple of quick pics.