Soup

How do you make cauliflower soup taste sensational?

Cauliflower soup is one of my favourite dishes because it tastes great and is easy to make. Winter is approaching and weekend soup is definitely a thing.

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Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese Gary Lum
Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese
3 from 1 vote
Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese Gary Lum
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How do you make cauliflower soup taste sensational?
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
This recipe will have you wanting another bowl, even after you feel full.
Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 piece cauliflower remove leaves and breakdown florets
  • 100 grams bacon pieces bought from a delicatessen
  • 1 piece potato cut into cubes
  • 1 tablespoon curry powder Clive of India
  • 2 glugs olive oil
  • ½ piece white onion diced
  • 1 piece stock cube chicken
  • 1 teaspoon chilli flakes
  • ¼ cup cream
  • ¼ cup cheese grated
  • ¼ cup parsley chopped
  • 1 litre boiling water from a kettle
Instructions
  1. Add the olive oil to a saucepan

  2. Sauté the bacon pieces and diced onion
  3. Add the potato and cauliflower
  4. Add sufficient boiling water to cover the potato and cauliflower
  5. Add the stock cube and curry power
  6. Bring the water to the boil and turn down to a simmer
  7. Simmer until the cauliflower and potato are tender (at least 30 minutes)
  8. Remove the saucepan from the heat source
  9. Use a stick blender to process the soup
  10. Add the cream

  11. Add the grated cheese, chilli flakes and cream and then stir through
  12. Prior to serving to recipients (me) add the chopped parsley

  13. Serve in a bowl
Recipe Notes

As winter approaches this is a soup to be made again and again. If you choose, this goes nicely with a piece of bread or a roll or just on its own.

As much as I love pumpkin soup, I really enjoy this cauliflower soup.

I’ve previously posted recipes for cauliflower soup, one had celeriac and spam while the other had Pialligo Farm bacon with Gorgonzola cheese.

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Thank you

How to make pork and cabbage soup

Click on the play button above for the audio podcast. The YouTube video is below.

Pork and cabbage soup on Canberra labour day 2016, what a great idea! A great way to use leftover slowly cooked pork shoulder.

It’s been two long weekends in a row. Not a bad thing. This weekend also marked the beginning of daylight saving in some states and the Australian Capital Territory. Getting an extra day to manage a slightly earlier start is a good thing.

The weather in Canberra has been good. On Saturday and today, we’ve had rain and overcast skies. Sunday was bright, shiny and relatively warm. I managed to get out for a walk around Lake Ginninderra and shoot a couple of photographs. I wanted to play with some new software. It seemed to produce a couple of nice pictures.

Lake Ginninderra photographs

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The cabbage soup

On Sunday, I put a boneless pork shoulder in the slow cooker and had a nice simple pork and cabbage dinner. Today I used some of the leftover pork and boiled some cabbage along with some coconut milk to make a nice soup.

What went into the cabbage soup

  • Leftover pork shoulder in bite sized chunks
  • A quarter of a small drumhead cabbage finely shredded
  • One packet of salt reduced French onion soup
  • Use a single jalapeño pepper and red chilli sliced with the seeds included
  • Two hundred and seventy millilitres of coconut milk

How to put the cabbage soup together

  1. In a large saucepan boil the cabbage and French onion soup until the cabbage is soft.
  2. Toss in the pork and bring it back to the boil for a couple of minutes to heat the pork through.
  3. Drain out most of the water and add the coconut milk and bring it to the boil and then turn down the heat and allow it to simmer for a few minutes.
  4. Ladle the soup into a large bowl and then garnish with the chillies and peppers along with some chopped chives.

How does the cabbage soup taste?

Pork and cabbage soup

It was pretty good. I thought about adding some curry powder, but the chilli and peppers added the right amount of spice while the coconut milk gave it a creamy texture.

Final words

As a kid, I didn’t like cabbage very much but as an adult, I’ve come to enjoy it as a vegetable that can absorb flavours much like pasta can. While boiling it removes the nutritional value, the fibre is still in it and it makes a great filler.

If you try this recipe please let me know what you think.

Rainbow over Lake Ginninderra

Green split pea and ham soup! Still fart worthy!

Green split pea and ham soup needs to be green

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Introduction

Last Sunday I made the most fart worthy pea and ham soup. It lived up to expectations in terms of flatus, however, it had an awful faeculent colour and wasn’t what I was hoping for in terms of a pea and ham soup. I was hoping for a nice deep green colour. So this week I’m having another go at making green split pea and ham soup.

Snapchat

I snapped about the soup before I began preparation. If you snap please add me as a friend. My user name is garydlum

What did I put in it this time?

Split green peas, Stock, Potato, Onion, Jalapeño, Celery
Split green peas, Stock, Potato, Onion, Jalapeño, Celery

Okay last week I used carrot, this week I’m using potato.

  • Ham hock—I bought a big one this time from the delicatessen at Coles.
  • Speck—No pulled pork this week. I had a lump of fatty speck that was approaching its best use by date. I hoping the fat will dissolve nicely in the soup.
  • Potato—I diced two spuds
  • Onion—I diced a slightly smaller onion than the one I used last week. Last week, the whole apartment took on a slightly onion smell and I figure the more onion meant more farting too.
  • Celery—I used three sticks. I want this soup to be green.
  • Jalapeño—I used two for some extra kick and for the green!
  • Stock—This time I used Coles brand salt reduced chicken stock. Last week the soup was well seasoned but it didn’t need to be that salty. This stock was also considerably cheaper.
  • Split peas—I used a 500 gram packet. But I forgot to wash them first.

What to do with all the stuff

  1. In the slow cooker vessel, I added the diced vegetables and the unwashed split peas.
  2. Give it all a good stir around.
  3. Add the two litres of stock and stirred.
  4. Put in the speck and the ham hock.
  5. Cook for six hours.
  6. After six hours I removed the ham hock and speck. I pulled the skin off both and discarded it. I then pulled the muscle bundles apart into chunk sized portions. Discard the bones.
  7. With a stick blender smooth the remaining soup.
  8. Add some of the ham to the bottom of a bowl and ladle in some soup to the desired volume.
  9. Top with spring onions, chives and red chilli.
  10. Aliquot the remaining soup into containers for freezing.
  11. Shoot a photograph and make a nice picture.
  12. Drink the soup and enjoy the salty goodness.
  13. Prepare to fart for another 24 hours and hope the meetings I attend have ventilation.
  14. Write the recipe.
  15. Blog (verb)

What does it look like?

Slow cooker split green pea and ham soup with Jalapeño peppers and chilli for kick
Slow cooker split green pea and ham soup with Jalapeño peppers and chilli for kick

It’s a pleasant shade of green. Well almost green. Better than last week anyway.

What does it taste like?

It’s a great soup and worth waiting six hours for.

The ham was nice and tender. The speck added a great touch.

Final words

I prefer the green look rather than the mustard yellow of last week’s soup.

Check out the video of some of the preparation.

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Asparagus soup and my pee #aussiespears are awesome

I looked back at my Instagram feed since receiving my Australian Asparagus Council asparagus package and noticed I haven’t done anything more than roast or pan-fry my #aussiespears Tonight I made soup. I saw an image on Instagram as I was searching the #aussiespears feed and came across https://instagram.com/p/7M-YMKDvev/ from my friend Lisa.

It also made me think that if I’m going to be cooking two bundles of asparagus I’m going to have wickedly smelling urine tonight.

I looked up a few websites to find an explanation and despite knowing about the phenomenon for centuries, there are no clear cut answers. Some people produce the sulphuric breakdown products and some people can smell them. Some people don’t produce malodorous urine and some people cannot smell the breakdown products.

While some people complain the smell is awful, I’ve never found it objectionable. That’s not to say I find it pleasant. To me it’s like when I smell petroleum products. It’s not a pleasant smell but it’s a compelling smell. The same with glue.

The good thing is sniffing asparagus urine is not dangerous like petrol and glue sniffing. Even better with all the silverbeet I’ve eaten my stools will be tarry black tomorrow. 

You can also see #aussiespears on Facebook!

I don’t know what recipe Lisa used so I made one up.

Asparagus soup and my pee #aussiespears are awesome
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Olive oil
  • Asparagus 2 bundles
  • [cap align=”alignnone” width=”1200″][url href=”undefined”][img src=”http://yummylummy.com/wp-content/uploads/2015/09/2015-09-05_17.20.32_002_GARY_LUM_FB.jpg” width=”1200″ height=”801″ class=” size-full” title=”Asparagus” alt=”Asparagus”][/url]Asparagus[/cap]
  • Silverbeet 1 bunch
  • [cap align=”alignnone” width=”1200″][url href=”undefined”][img src=”http://yummylummy.com/wp-content/uploads/2015/09/2015-09-05_16.06.44_001_GARY_LUM_FB.jpg” width=”1200″ height=”801″ class=” size-full” title=”Silverbeet” alt=”Silverbeet”][/url]Silverbeet[/cap]
  • Balsamic vinegar
  • French onion soup sachet
  • Water
  • Greek yoghurt
Instructions
  1. Cut the asparagus spears into 2 cm segments and sautée in some olive oil in a large saucepan
  2. Shred the leaves and slice the stems of a large bunch of silverbeet and cook off with the asparagus
  3. Add a dash of balsamic vinegar
  4. Cook until everything has softened
  5. Add 1 litre of water
  6. Add one sachet of French onion soup
  7. Bring to the boil and simmer for 30 minutes
  8. Serve in a large bowl
  9. Add a dollop of Greek yoghurt
  10. Garnish with the tips of some asparagus
  11. Shoot a photograph
  12. Drink the soup
  13. Wash the dishes
  14. Write the recipe
  15. Enjoy the rich thiol rich aroma of sulphur every time I empty my bladder
  16. Blog (verb)
Saturday dinner. Asparagus and silverbeet soup.
Saturday dinner. Asparagus and silverbeet soup.

Now it’s time for me to share how I spent my Saturday.

Saturday breakfast. Fried egg, smoked salmon and asparagus.
Saturday breakfast. Fried egg, smoked salmon and asparagus.
Saturday breakfast. Fried egg, smoked salmon and asparagus.
Saturday breakfast. Fried egg, smoked salmon and asparagus.
Blossoms on Lake Ginninderra
Blossoms on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Injectable confetti vanilla cupcake from Heather's House of Cake.
Injectable confetti vanilla cupcake from Heather’s House of Cake. [This was really nice].
Saturday lunch. Salmon and vegetable rissole on a poppyseed bagel.
Saturday lunch. Salmon and vegetable rissole on a poppyseed bagel.

Click on the photograph below to bring up a gallery. If you click on the information (i) icon you can also see a map of where the photograph was shot if the photograph was geotagged.

Saturday breakfast. Fried egg, smoked salmon and asparagus.


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Pumpkin soup with celeriac

Bacon is always a good way to start Sunday in Canberra

Okay, I’ll get to the pumpkin soup recipe towards the bottom of this post so if that’s what you’re after, go down. 

Gee it was cold this morning. I’m hoping this cold spell finishes soon. 

2014-08-03 06.07.01


 

Bacon 

Bacon preparation
Bacon preparation
Bacon and eggs with tomato sauce
Sunday morning breakfast. Bacon and eggs with tomato sauce

Then I went for a walk and saw pelicans and black swans

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It was still frosty at nearly 10 am
It was still frosty at nearly 10 am
Birds on Lake Ginninderra
Birds on Lake Ginninderra
Birds on Lake Ginninderra
Birds on Lake Ginninderra
Birds on Lake Ginninderra
Birds on Lake Ginninderra
Birds on Lake Ginninderra
Birds on Lake Ginninderra
Black swan on Lake Ginninderra
Black swan on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Belconnen
Belconnen
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Belconnen Arts Centre
Belconnen Arts Centre

 

For lunch I had a tin of fried fish and black beans

Fried fish and black beans.
Sunday lunch. Fried fish and black beans.

I love this with rice. I remember as a boy eating this with my Dad. I think my middle brother Dr47 liked it but my youngest brother Mr43 didn’t. I think Mum was a little indifferent but she’d eat it if Dad wanted it. I posted this photograph to Instagram and Twitter and received some interesting responses. My Asian friends were positive in their comments. 


During the afternoon I did some work, watched Star Trek and Farscape and did some ironing. I also watched Poultrygeist Night of the chicken dead. It’s on a par with Sharknado


 

For dinner I made a pumpkin soup with celeriac

Sunday night dinner. Pumpkin and celeriac soup.
Sunday night dinner. Pumpkin and celeriac soup.
Pumpkin and celeriac soup
 
Recipe Type: Soup
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A rich and flavourful soup for a cold winter’s night
Ingredients
  • Onion
  • Bacon
  • Pumpkin
  • Celeriac
  • White wine
  • Chicken stock
  • Salt
  • Black pepper
  • Parsley
  • Smoked cheddar cheese
  • Butter
  • Cream
  • Curry powder
Instructions
  1. Sautée and soften the onion
  2. Add the bacon and allow it to get sticky on the bottom of the saucepan
  3. Add a couple of handfuls of celeriac
  4. Add a couple of handfuls of pumpkin
  5. Add a tablespoon of curry powder and a pinch of salt
  6. Add a splash of white wine to deglase the bottom of the saucepan
  7. Add a cup of chicken stock
  8. Simmer for 30 minutes
  9. Blend with a stick blender
  10. Add half a cup of pouring cream and a tablespoon of butter
  11. Blend until smooth
  12. Ladle into a bowl
  13. Add some shaved smoked cheddar cheese
  14. Top with parsley and pepper
  15. Shoot a photograph
  16. Eat the meal
  17. Write the recipe
  18. Blog about it
 
Notes
This is a great recipe and very easy to make. If you like it please let me know. I’d love any feedback.

 


 

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Pumpkin soup with crab

Add a tin of crab meat to your soup

I love a smooth tasty well seasoned pumpkin soup but sometimes it’s good to have a little more texture to excite your mouth.

Happy hump day dinner. Pumpkin and cauliflower crab soup.
Happy hump day dinner. Pumpkin and cauliflower crab soup.
Pumpkin soup with crab
 
Recipe Type: Soup
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A simple soup with some mouth stimulating texture
Ingredients
  • Pumpkin about 500 g
  • Cauliflower about 100 g
  • Canned crab meat in brine 170 g
  • Bacon pieces 50 g
  • Butter
  • Cream about 75 mL
  • White wine about a splash, you know about 50 mL
  • Chicken stock 100 mL
  • Pepper
  • Fried shallots
  • Cream cheese about a table spoon
Instructions
  1. Dice the pumpkin into 2 cm³ pieces
  2. Cut the cauliflower into small florets
  3. Slice streaky bacon into thin slices
  4. Fry off the bacon in some butter in a saucepan
  5. When the bacon smells really good and it has turned a nice colour add the pumpkin and cauliflower
  6. Add the splash of white wine and stock
  7. Gently bring to the boil and simmer for 40 minutes or until the pumpkin is very tender
  8. Drain off all the liquid
  9. Put the pumpkin, cauliflower and bacon back into the saucepan and blend with a stick blender
  10. Add a tablespoon of cream cheese and then the pouring cream
  11. Continue to blend with the stick blender
  12. Put the saucepan back on the stove and heat to state when the liquid is bubbling
  13. Add the crab meat
  14. Stir thoroughly
  15. Add some cracked black pepper
  16. Add garnish like parsley if you like
  17. Capture an image
  18. Enjoy eating the soup
  19. Wash the dishes
  20. Write the recipe
  21. Blog about it
 
Notes
This is a nice simple and tasty soup anyone can make after a busy day at work

 

If you have any comments or questions please send me a comment in the space below.

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Yummy Lummy cauliflower soup with Pialligo bacon and gorgonzola

Tonight I got home a little early and made cauliflower soup

It’s been quite cold over the last week so what could be better than some home made soup with enough left over for lunch the next day.

 

Yummy Lummy cauliflower soup with Pialligo bacon and gorgonzola
 
Recipe Type: A simple comforting soup
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
This is a dead easy way to cook cauliflower soup
Ingredients
  • Cauliflower
  • Pepper
  • Chicken stock
  • White wine
  • Bacon
  • Spring onion
  • Grapeseed oil
  • Mushrooms
  • Gorgonzola cheese
  • Smoked cheddar cheese
  • Parsley
  • Curry powder
  • Pouring cream
Instructions
  1. Prepare your ingredients by cutting the bacon into thin strips, slice the spring onion, slice the mushrooms, chop the parsley, break up the cauliflower and crumble the Gorgonzola and smoked cheddar cheeses
  2. Sautée the bacon and spring onion in a little grapeseed oil in a stainless steel saucepan
  3. Make sure you get it nice and browned off
  4. Add the mushrooms and soften with the heat
  5. Deglase with a good splash of white wine and cook off the alcohol
  6. Add the curry powder
  7. Add the cauliflower florettes and then add a little boiling water and chicken stock
  8. Simmer for 20 minutes and make sure the cauliflower is softened so you can mash it with a spoon
  9. Drain off most of the water
  10. Blend with a stick blender and add pouring cream
  11. Reheat to bubbling
  12. Take off the heat and add the cheeses
  13. Aliquot some into a microwave sippy cup for lunch and put in the refrigerator
  14. Pour the rest into a big bowl
  15. Garnish with some extra parsley
  16. Capture an image (I used a Nikon D5300 and a Tamron 90 mm Macro lens at 1/200 seconds f/5.6 and ISO 100)
  17. Enjoy the soup
  18. Wash the dishes
  19. Write the recipe and blog about it
  20. Share on various social media platforms like twitter and facebook
  21. Hopefully people will like the recipe and write a nice comment
 
Notes
This is a delicious soup. Please try it.
Happy hump day dinner. Cauliflower soup with Pialligo Farm bacon.
Bacon, spring onion, mushrooms, and parsley
Happy hump day dinner. Cauliflower soup with Pialligo Farm bacon.
Cauliflower
Happy hump day dinner. Cauliflower soup with Pialligo Farm bacon.
Gorgonzola and smoked cheddar cheeses
Happy hump day dinner. Cauliflower soup with Pialligo Farm bacon.
Happy hump day dinner. Cauliflower soup with Pialligo Farm bacon.

Spicy creamed cauliflower and pumpkin crab meat soup for #dinner So comforting on a cold #Canberra night

I posted this picture to Twitter tonight and I was asked for the recipe. Click on the image for a clearer view of the soup.

Spicy cauliflower and pumpkin crab meat soup for #dinner
Spicy cauliflower and pumpkin crab meat soup for #dinner

 

I’m happy to share the recipe although I never weigh anything and I suggest gauging the amounts based on how many people you’re cooking for.

Spicy creamed cauliflower and pumpkin crab meat soup

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • Cauliflower—as many florets as you need
  • Pumpkin—as much as you need
  • Tomatoes
  • Chilli flakes—lots
  • Spring onion—finely sliced
  • Parsley—finely sliced
  • Cracked pepper—lots
  • Salt—as per your taste
  • Parmesan cheese
  • Cream cheese
  • Pouring cream
  • Chicken stock
  • Crab meat—tinned

Method

  1. Boil the cauliflower, pumpkin and tomato in stock until soft
  2. Drain and dry
  3. Return to the saucepan and add pouring cream
  4. Bring to the boil and stir continuously to reduce the cream
  5. Add curry powder
  6. When the consistency has thickened a little remove from the heat and blend with a stick blender
  7. Add the spring onion and parsley and stir in
  8. Add the Parmesan and cream cheeses and stir in
  9. Add the crab meat and stir in
  10. Add cracked pepper
  11. Capture an image
  12. Eat the soup
  13. Clean up the dishes
  14. Post an image to twitter
  15. Write the blog post

If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

Other food I ate today

Shaved lamb, tabouli and aioli for #lunch
Shaved lamb, tabouli and aioli for #lunch
Bacon and eggs for #breakfast Wish it was pay day Thursday :-)
Bacon and eggs for #breakfast Wish it was pay day Thursday 🙂