Thursday, 17 July 2014

Green Goodness Soup

Brussels Sprout, leek and spinach soup



I love the premise of plate to paddock eating and cooking.  However practical issues such as location, convenience and cost means it is usually just easier to buy from the local supermarket.  So I was excited to receive some farm fresh produce last week that made it from the paddock to my plate in under 48 hours.  

My husband worked for a friend on their family Brussels Sprouts farm during the recent school holidays.  Did you read about plans for the 'Big Brussel Sprout' in the paper recently?  Yep, that's the farm!  On his last day he came home with a big bag of freshly picked sprouts. 

My first reaction was 'excellent'.  My second reaction was 'what am I going to cook with these?'  I'm not a massive fan of sprouts and had limited recipe options up my sleeve.  

But luckily the taste.com.au newspaper lift-out provided some divine inspiration with their bubble and squeak soup recipe.  I decided I wanted to lighten it up even more, primarily by using cauliflower instead of potato, omitting the cream and adding spinach to enhance the green colour and add more nutritional punch.

The end result was a beautiful winter soup using fresh and seasonal produce - what more could I ask for?



This soup has also reinforced my new love of leeks.  Don't be tempted to leave them out, they are essential to the overall taste and creaminess.


Like all soup, with just a little chopping, it all comes together quickly and easily.  I blend it up in the pot using a stick blender and I am done.  

I finished the soup with a little bacon for these photos, but haven't bothered with subsequent bowls. It is obviously a very tasty finishing touch but it isn't essential.




Recipe: Green Goodness Soup with sprouts, leek and cauliflower

adapted from: taste.com.au Bubble and Squeak Soup

30g butter
1 tbsp olive oil
1 onion, chopped
1 leek, white part only, sliced
2 garlic cloves, chopped
1/2 head cauliflower, roughly chopped
1L chicken stock
300g Brussels Sprouts, roughly sliced
1 big handful of baby spinach leaves
1/4 tsp ground nutmeg
Salt and pepper to season
Bacon, diced and cooked, to serve (optional)

Melt butter and oil in a large saucepan.  Add the onion, leek and garlic and cook over medium heat until softened.
Add the stock and cauliflower and bring to a simmer.  Reduce heat and cook for a further 10-15 minutes until the cauliflower is tender. 
Add the Brussels sprouts and cook for a further 5 minutes. Add baby spinach leaves, nutmeg and season to taste.  
When spinach has wilted, blend soup with a stick blender straight in the pot. 
Serve with crispy bacon croutons.

Linking up with:

Healthy Habits @ Katie Did What


Fabulous Foodie Friday @ Bake, Play Smile and Create, Bake, Make

Enjoy!

Happy cooking
Dani 

10 comments :

  1. Oh wow that looks really tasty! It's hard to make soups look beautiful but I really love the color. I am not a huge fan of Brussels sprouts but I love cauliflower and spinach. I would definitely try this recipe. Thanks for sharing (:

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    1. I love green foods, you instantly feel better and healthier instantly when you eat them! I hope you enjoy.

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  2. YUM@ I looooove brussels sprouts! Haven't ever thought of putting them in a soup, but I'll definitely be trying this out! Healthy and delicious!

    xo

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    1. The soup idea was new to me too, but it is definitely a winner!

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    1. Too bad it's taken me this long to realise it!

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  4. This soup looks great - I saw it in the paper and thought it looked interesting but I like your version even better. Though we do tend to eat our sprouts - I have tried them in risotto and they are great roasted. But I hated them as a kid and have been marvelling at sylvia eating them first with her dinner because she loves them most - that just seems weird in a kid to me but I am not complaining - and who knows how long it will last.

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    1. That's great Sylvia loves her sprouts. I was turned off as a kid when my mum worked at the sprout farm for a while and she would come home smelling very bad!! JJ, at 7 months, is at that beautiful stage where he is just happy to be allowed to put food in his mouth so he is eating everything, so I am also enjoying it while it lasts!

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  5. I must admit I don't usually eat Brussels sprouts (I'm still scared from the horrible ones they used to serve at my school canteen lol) but that soup truly looks delicious. And your photos are amazing Danielle!

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    1. Thanks Pearl. I follow you on bloglovin and Pretty Mayhem is so visually appealing with such beautiful styling and images so it is a massive compliment that you liked my photos! I am still very much still learning this food photography caper, so I just take lots of photos and hope I have at least 1-2 that I can make work! Maybe this soup could help erase the sprout scars so many of us have!

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