Soup To Save Your Day
I've been experimenting a little with my camera, playing with different colours, styling props and dishes. I figured I wanted a neutral coloured meal for this type of photograph, with only a few bright coloured bits to pop out and soup came to my mind. I then felt like craving a comforting bowl of soup so I went for a very easy option and it turned out nicely. Celeriac and cauliflower for the win, fellas! I'm telling you. A soft boiled quail egg added a nice touch here, too and that's how this recipe was born. 30 minutes - it's all yours.
Serves 4 | Hands on time: 15 minutes | Total time: 35 minutes
- 250 g of cauliflower
- 250 g of celeriac
- 1 medium onion
- bay leaves, allspice
- a dash of olive oil for cooking
- 4 cups of water or vegetable stock
- 1/2 teaspoon of salt
- 1/4 cup of cream or non-dairy alternative (plant based cream or coconut milk)
- macadamia nut oil to serve (optional, but great)
- 2 quail eggs to serve
Chop onion, cauliflower and celeriac into cubes and fry in a dash of oil in a medium sized pot until onions soften and become translucent. Add bay leaves, a couple of allspice, water or stock, cover and bring to a boil. Reduce heat to a simmer and cook on medium-low heat for 25 minutes. Remove bay leaves and allspice, add salt. Blend using a hand blender or transfer to a blender bowl. Process until smooth. Add the cream and process for another minute. Season to taste if more salt is needed. Serve with a soft boiled quail egg and a drizzle of macadamia nut oil. I also added some fresh radishes and sprouted mung beans.
If you make this recipe or have any questions, let me know by leaving a comment below or tag @kitchen.julie #kitchenjulie on instagram.