A report came out recently–another report, I know!
It said a more effective way to keep our weight stable is by taking care with the way we eat–not be stuck counting the calories.
The recipe below is an example of how one can eat simply, healthily, deliciously and inexpensively.
Each to his/her own, of course, but for me, the dish would be COLD before I’d finished counting calories–and that’s assuming I could figure out HOW to count them.
Caulis are looking handsome at the moment with their big, open faces urging you to take them home.
When I checked the price, I didn’t need any persuading and bought a large organic one for just under three euros.
It stretched over two nights.
A simple gratin with juicy black olives one night…
Not much left!
and this equally simple soup with leeks, the next.
I had steamed the florets for the gratin–but hadn’t used them all. So I only had to soften the leeks before adding the cauliflower and the stock. (If you’re starting the soup from scratch, just add the raw cauliflower florets.)
Meredith was on a long internet conference call, so this made a perfect light supper for her in front of the computer.
She grew up thinking that cauliflower was the biggest DUD vegetable of all. Fortunately, she has had a conversion!
Cauliflower happens to be good for us–like its close relatives, broccoli, brussel sprouts and cabbage.
According to Mr. Google, one serving contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium and manganese.
So there!
We eat it because we LIKE it!
INGREDIENTS
- 1 cauliflower–florets separated into medium sized bits
- 3 leeks–outer parts removed, cleared of dirt and sliced thinly
- 1 oz butter
- 3 tbs olive oil
- 2 bay leaves
- 1 liter organic vegetable stock (I use stock cubes.)
- salt & pepper
Melt the butter and oil in a large saucepan.
Add the leeks and sweat them gently, covered, until soft.
Add the cauliflower and bay leaves and mix well.
Pour in the stock and bring to the boil, then turn the temperature down.
Simmer until cauliflower is tender–not much more than ten minutes.
Season to taste with salt and pepper.
Lift out a few small florets and liquidize the rest.
Drop a few of the whole florets in each bowl when you serve the soup.
Robin Ellis 
THANK YOU SO MUCH FOR THE RECIPE LOVE BOTH CALI AND LEEKS!!!!!!
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Thank you for this Robin. As always- your recipes ‘hit the spot’ We are languishing in Antigua at the moment but fly home to the UK tomorrow. Looking at the weather at home soup will be very welcome I suspect!
Best regards,
Fran Shaw
Looks simple, healthy and tasty.
A must to try.
Elizabeth van Oosten
Circle of Light
My favorite vegetable. What about the black olive gratin? I love those too.
Thank you, hope you and Meredith are well. Spring is close, thank goodness.
Vicki Giger, Tulsa
Very persuasive. Nicely done.
Thanks, Bob.
Sounds simple and delicious. I am going to make the soup today. Thank you Robin.
Wonderful post. Great photography.
“We eat it because we like it”, great stuff!
Wish I had some of the soup now, would be ideal for recovery from lapro, low fat, with ruffage and nutrients.
All the best
Thank you for all the mouth watering recipes Robin, but I have to admit I read your blog mostly for the wonderful tales of your enchanting feline friends and their escapades. What have they been up to lately? 😻
Robin,this soup sounds wonderful!
Thank you!
My belle mere would steam the caulis,then top with Greek yogurt,top with shredded trappist cheese and quickly brown under the broiler.
At the time,I wasn’t a veggie fan,and I loved it.
More even now!
Good quick idea. Thanks.
Hi Robin, I made a curried cauliflower soup last week and it was really welcome on those chilly days . I freeze the left overs in batches so it can be enjoyed again and again. Love your ideas for vegetables…and your blog.
Thanks, Kerrie
Thanks Robin!! I am going to prepare this today!! 😊
I’m embarrassed to admit I have never, as in EVER, tasted cauliflower! I guess I believed like Meredith that this is a dud. This looks like a good recipe to tempt me to try!
Can’t wait to make this. I love making my own soup and this one sounds delicious.
Thank you Robin, I wanted a new soup recipe and I have the ingredients in my fridge. What about the recipe forte cauliflower gratin?
Un de ces jours, Gilian.
The soup looks wonderful. I like the gratin, as well. I’ve never added olives…until now!
Do you have the cauliflower gratin recipe posted elsewhere? I would love to try it!
I’ll post when I do it next-for the photos. It’s good so soon!
The soup is delicious but it would have been helpful for those of us, like you, living in France to have also given metric quantity for butter, given that your stock was measured metrically (albeit American spelling!).
You are right, Sara.
I just looked on the internet for the conversion and 1oz is just under 30 gms.
Just stumbled upon this recipe this morning which is great timing as a beautiful big cauliflower has just arrived in my veg box, and I already have a glut of leeks! Love your philosophy on food Robin which echoes my own. There is nothing better for overall health than eating REAL food, and let’s enjoy the whole process of preparing and cooking too! Forget diets, forget calorie counting, just get back to basics.
Absolutely, Carole–onwards!