garlic bread – Bangers & Mash

If you are a bit of a foodie and/or follow any social media here in the UK, you’re probably more than aware that this month has been dubbed #OrganicSeptember. Everyone’s being encouraged to celebrate all things organic. The message is that by making a small change to your everyday shopping, we can make a big difference: swapping to organic food has huge benefits for people, animal welfare and the environment.

While most of us will agree that organic produce is better for our environment, better for animal welfare and, well, just a more natural approach, isn’t it hideously expensive to shop organic? I try to buy organic wherever I can, particularly fruit and vegetables. For instance I have a weekly organic veg box delivered by Riverford – although I tend to do this less during late summer and early autumn when we tend to have a glut of veggies in our own garden. But I doubt I could afford to go totally organic.

Or could I? Continue reading “#ThriftyOrganic three-course family meal” →

There are certain vegetables I get quite excited about when they arrive in my weekly veg box. Like celeriac or asparagus. Or Jerusalem artichokes. But cauliflower? Whenever I see a cauliflower in there I must admit to giving out an internal groan. Cauliflower cheese again? is generally my immediate thought.

But the last time a cauliflower turned up, I decided to try and be a little more creative. I’ve tried making cauliflower curries a few times but they’ve never been wholly satisfying, although I know the idea of spicy cauliflower is a good one. A quick search on the internet led me to this very tasty and spicy cauliflower soup recipe, which elevates the humble cauliflower to heady new heights. I found it on the Oxford Times website but apparently it first originated from a recipe in the Women’s Institute’s book Soup for all Seasons.

It’s incredibly easy to make and, despite looking quite a heavy soup, is surprisingly light and very fragrant. I swapped the Thai green curry paste for the red version, as it’s slightly milder and hence more child-friendly. I also used low-fat coconut milk but feel free to go full-fat if you prefer.

I served the soup with garlic and coriander bread. Again, very simple. Slice your baguette all the way along on the diagonal at intervals of an inch or so, just as you would for normal garlic bread. Fill each slash with a generous spread of butter into which you’ve mashed crushed garlic and chopped fresh coriander. Wrap the baguette in foil and bake in a hot oven for 10 minutes. To brown it slightly, open up the foil for the last couple of minutes. Easy as.

But now back to the main event…

Thai-style cauliflower soup

Serves 4

1 tbsp sunflower or vegetable oil
1 onion, peeled and finely chopped
1 tbsp red Thai curry paste
1 potato, peeled and diced small
1 cauliflower, broken into florets
3 cloves of garlic, crushed
400ml tin of low-fat coconut milk
300ml vegetable stock
Small bunch fresh coriander leaves, finely chopped
Salt and pepper
Spring onions, finely sliced to garnish

In a large saucepan, gently cook the onion in the oil until golden. Add the red curry paste and cook for a minute, stirring constantly.

Stir in the coconut milk and stock and bring to a simmer.

Add the potato, cauliflower and garlic and simmer for 15 minutes. Leave to cool a while.

Add the coriander to the soup and pour half into a liquidiser. Blitz until you achieve a smooth velvety finish, and then stir this back into the chunky soup in the pan. Check for seasoning and add if required.

Heat through again and serve garnished with a sprinkling of spring onions, and warm garlic and coriander bread on the side.

Tag: garlic bread

#ThriftyOrganic three-course family meal

Thai-style cauliflower soup with garlic and coriander bread