If I had to pick a person I would most like to be like in the world it would be my Granny Vyvyan Grace. If anyone deserved the name Grace it was her. She was the kindest, hard working woman , full of fun and vigor, volunteering at Dorchester Abbey well into her late 80's. I have so many fond memories of her and how she shaped my childhood growing up in England. One of those trivial memories, but one that stuck with me is her soup making days. She always cooked on an Aga, which is a wonderful device, largely unknown of here in Canada, but a welcome and cozy addition to many British homes. My granny used to turn anything left over into soup. Roast beef, peas and carrots became a Beef with barley soup. Leftover veg and potatoes became a creamy carrot and potato soup. She would never have needed a "Green" recycling bin, because she never threw food out. Living through the war and rationing taught a cook how to use what they had and every scrap of it.
I hope I have inherited some of her soup making skills and passion for home cooking and natural ingredients. This morning I threw together a big batch of cauliflower soup. Spring seems to have arrived here, so I thought a lovely vegetarian soup would be a nice healthy lunch over the weekend. I was gifted a box of Petite Baguettes, (a perfect gift for me) that I shall serve with my creamy soup. This soup has no dairy and is 100% vegetarian. If you want vegetarian soup, be careful because often vegetable soups have chicken or beef stock. Recipe Below. Enjoy your weekend. And your soup.
1 large cauliflower
1 litre Vegetable stock (save the water next time you cook broccoli, carrots or other veg)
1 Tablespoon olive oil
1 large yellow onion chopped
Salt and pepper to taste.
In large pot saute the chopped onion til soft. Cut the cauliflower into florets. Saute for 10 mins in the pan with the onion. (this part adds a richer flavor). Cover with vegetable stock and 2 cups water. Boil till cauliflower is very soft. Using an immersion blender or regular one, blend till smooth. Add a bit more water if needed to reach desired thickness. Add salt and pepper to taste. I season at the end because some stock is saltier than others. Serve with a generous sprinkle of grated sharp cheddar.