Laura had been assigned my blog for last month’s SRC reveal, and I have delved into her blog several times in the past, but it was a particular joy to discover Laura’s blog in more detail. With Laura’s love of all things food related and a love of creating new recipes, I felt so easily at home within her blog.
Mother Would Know is such a warmly inviting, welcoming blog: you just want to get stuck into the recipes as soon as you visit. And oh the food photography: Laura certainly has that special knack of taking amazing photos that make the food pop out at you on the screen.
There are so many highlights in Laura’s blog, and I particularly love how she gets requests from many people for her tips and ideas: Laura is indeed a great resource in her own right.
This month’s SRC recipe choice
Once again for SRC I was totally spoilt for choice, so knowing which direction to take this month was initially something of a challenge: oh the hardship! Unsurprisingly I was shamelessly tempted by so many of Laura’s bakes, and indeed I could not resist making her chock-full-of-goodies banana bread (needless to say, this was gorgeous!).
But with the aim of making something different, I went for Laura’s roasted cauliflower, onion & potato soup.
As Laura says, this would be a wonderful soup to make in the winter, and indeed it is the winter months when making batches of soup epitomises comfort, but this particular soup makes a truly wonderful light, but so flavoursome lunch in the garden at this point of the summer. And a soup is absolutely not just for the colder months…..
Besides, our allotment cauliflowers, onions and potatoes are at the stage of being picked, so making a dish from almost entirely home-grown ingredients, with vegetables in season is always a bonus. Not to mention being so economical.
I made a few very minor changes to the recipe:
- I used some vegetable stock I had in the freezer, just defrosing it before using it
- I scattered over some freshly chopped chives when serving
- I omitted the soy sauce purely because I had run out of it
I am not a vegetarian but I love good meat-free food and this is certainly an excellent meat-free dish. I served the soup with some croutons that I made out of the remains of a sourdough loaf, mixing the bread with olive oil, garlic, seasoning and a generous grating from the end of a block of Parmesan lurking in the fridge – how I love a highly economical dish using just what is lying around.
It was the “roasted cauliflower” in the title of Laura’s recipe that first leapt out of the screen at me! I have been a fan of roasted vegetables for decades; the roasting really intensifies the flavour and is totally fuss-free.
Roasted cauliflower is up there with the very best of the roasted vegetables: second only to roasted garlic in my book. It takes on a nutty flavour, without any of the “chalkiness” that people who claim not to like cauliflower complain about. And used as the key ingredient to a soup such as this, you have the most delicious soup.
Recipe: roasted cauliflower, onion & potato soup – serves 4 generously
- 1 head of cauliflower, cut into florets
- 2 medium onions, cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 5 tablespoons olive oil
- between 1 to 1.5 litres stock/broth
- 1 teaspoon salt
- freshly ground black pepper
(1) Pre-heat the oven to 190C(fan). Cut the cauliflower into florets and the onion into chunks, of roughly the same size. Place on a solid baking tray and drizzle over 3-4 tablespoons of the oil, a little of the salt and a grinding of the pepper. Mix well – this is easiest done with your hands. Spread the cauliflower and onion out so they are evenly spaced and the heat can get all around the vegetables.
(2) Roast for about 30 minutes in the centre of the oven before adding the potatoes, mixing them well. Spread them out gently. Place back in the oven and bake for a further 30 minutes: by which time the vegetables will have taken on a golden-brown tinge, with a few darker pieces (don’t worry: they are not burnt and they add a wonderful flavour).
(3) Pop the roasted vegetables into a large pan and add most of the stock along with the rest of the salt. Bring to a gentle simmer. Blend using a hand-held blender stick (which is the easiest way) – alternatively, ladle the mixture into a liquidiser in batches, blitzing until you have a smooth texture, returning the the pan once this has been done.
(4) Add more stock if you want the soup to be runnier- this is purely down to personal choice. Taste, and adjust the seasoning if necessary.
Other recommended recipes from Mother Would Know
You must check out the recipes I have given the link for below.
I can certainly highly recommend the sublime banana bread, which I am going to make again very shortly week. And the breakfast parfait is a winning twist on breakfast that is so simple and so full of flavour: exactly what you want for breakfast.
I cannot wait to make the stew (which will be a great autumnul or winter dish) and the latkes.