JUNE. Cauliflower and Leek soup, with a boost

This recipe is based upon the popular Cauliflower soup used as part of the 5.2 diet. This makes 2 serves at about 90 calories a serve.  I have added 2 handfuls of greens from the garden at the end of the cooking time. This make the soup a lovely green colour and adds a nutritional boost.

What is in Season Now, MAY

I love Autumn.  A visit to the Produce Swap Stall at the Woodend Framers Market only confirms this.  Such a variety of goodies and such generous participants willing to share their bounty.
I thought I would suggest some recipes that could be useful for members.
Two recipes I have made this week were Jerusalem Artichoke Soup and an Apple Tart Cake.

Jerusalem Artichoke Soup, based loosely on a Delia Smith recipe.
1 onion chopped
1 long stick of celery, chopped
1 tablespoon of Olive Oil
500g carrots , washed well and cut into chunks.
500/700g of Jerusalem Artichokes. scrubbed but not peeled, cut into chunks
500mls of water or chicken stock.
Salt and Pepper to taste.

Method
Saute onion and celery on Olive oil for 5 minutes
Add carrot and Artichoke and saute for a further 10 minutes.
Add water or stock, make sure it covers veggies. Cook for 20 minutes.
Test to see Carrot is cooked. If not give it another 5 minutes.
With a stick blender, blend until smooth and creamy.
May need to add more water/stock to get to consistency  required.
Top with sour cream or yoghurt and chopped chives and parsley.

Notes
I make my own stock paste and add a dessertspoon, could add a couple of chicken or vegetable soup cubes.
We had no problems with flatulence .