{"id":3989,"date":"2017-10-22T09:37:41","date_gmt":"2017-10-22T09:37:41","guid":{"rendered":"http:\/\/www.blogtasticfood.com\/?p=3989"},"modified":"2018-09-16T19:54:46","modified_gmt":"2018-09-16T11:54:46","slug":"vegetarian-roasted-cauliflower-and-leek-soup","status":"publish","type":"post","link":"https:\/\/www.blogtasticfood.com\/vegetarian-roasted-cauliflower-and-leek-soup\/","title":{"rendered":"Vegetarian Roasted Cauliflower and Leek Soup"},"content":{"rendered":"
It has been a while since I have made a soup for the blog, so here we are, roasted cauliflower and leek soup. A very comforting dish but with light, subtle ingredients. And that is why I roasted the cauliflower first instead of just boiling it. I wanted to try and achieve another dynamic of flavour and to see how a different cooking method can affect the final result. I found that roasting the 2 main ingredients gave the soup a slightly stronger depth in flavour.<\/p>\n
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\u201cYou don’t need meat every day of the week\u201d. Something I keep reminding myself of, which is why I made this dish vegetarian. I also need to start making vegan dishes as well, but it’s a bit tricky for me as it is not something I often do. But I do have some ideas in store. What about you guys though? Do you have meat every day of the week? Do you try to have it in moderation? I personally believe that we should try to be more mindful of the fact that it isn’t always necessary. For example, if you have a soup like this for dinner with a nice loaf of bread and butter for dunking, you don’t really need more than that.<\/p>\n
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Oh, and I actually included a bouquet garni in this recipe. If you don’t know what the heck that is, it’s when you tie a bunch of herbs and aromatics together. Then you add it to soups and sauces while they boil or simmer. It was one of the first things I learnt in chef school. I always thought it was a bit of a cheffy and pedantic technique for home cooking. But the reason I included it in this recipe, was because I wanted to enhance the flavour of the stock to have a stronger flavour base for the soup. So there is a technique for you to keep in mind.<\/p>\n
Thank so much for checking out this post. And subscribe to stay updated for much more recipes to come. Next week, I will be posting an Asian meatball sub recipe. So I hope ya’ll enjoy that.<\/p>\n