Now the spring is here, it's just that ever so slightly warmer. My weekly soup starts to make the transition from hot and hearty, to warm and uplifting.
Soon it'll need to be light and refreshing but, for now, let's talk early spring flavours.
Today I roasted a bulb of fennel and a whole head of cauliflower in the oven with lots of big, fat garlic cloves.
While browning, I made my usual base of sautéed onion, garlic, leeks and celery (forgoing carrot because I wanted to keep the colour clean) to help bring that warming, stocky base that every soup needs.
My half-hour oven timer rang and so I transferred the sweet, sticky fennel, garlic and nutty-smelling cauliflower to the pan and covered it with water, bringing it all to the boil for five minutes just to really make sure those vegetables were soft enough.
A squeeze of lemon juice, a few teaspoons of bouillon and a good blend later, I now have a lovely lighy, fluffy soup for work this week. I popped a leaf or two of wild garlic on top because it's in season and as far as I'm concerned, the more garlic, the merrier.
And now?
¡que aproveche!
What new soups have you tried lately?
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