Cauliflower is a cruciferous cancer-fighting vegetable and was grown in ancient time in the Middle East. Cauliflower is a rich source of nutrients especially vitamin C and folate. To retain flavor and reduce nutrient loss cook cauliflower rapidly. Too much cooking releases sulfurous compounds, resulting in bitter taste.

Throughout the history the pea has been a plant of significance. It is mentioned in the Bible, and dried peas have even been found in Egyptian tombs. Peas are qualified as legumes, and as such, they form a complete protein when combined with grains. Peas are also a good source of pectin and other soluble fibers, which helps to control blood cholesterol levels. Also, the pea pods are high in insoluble fiber, which helps in constipation.

If you are planning to grow peas and cauliflower in your garden, don’t grow them near each other. The peas will stunt the growth of cauliflower. Peas make a great companion plant for radishes because they add nitrogen to the soul, which will help your radishes plants to thrive.

Cauliflower Soup with Peas: A Favorite Comfort

Cauliflower soup with peas is definitely my favorite. In fact, I could probably live only eating soups of any kind. I feel rejuvenated after having a warm cup of soup, and my appetite for good soups continues even on a hot summer day. Given the choice between a burger or soup, it would always be the latter for me. There's something about the soothing warmth and nourishment of a well-made soup that appeals to me more than any other meal.

Yield: 5 litres

INGREDIENTS: you will need 6 litre stock pot and immersion blender

• 1 fresh cauliflower, break into small sections

• 250ml fresh or frozen peas

• 1 medium chopped peeled parsnip

• 2 medium organic carrots( no need to peel), chopped

• 1 chopped small leek

• 2 medium yukon gold potato, peeled and chopped

• 1 sweet potato, peeled and chopped

• 1/2 cup celery root, chopped

• 1 celery stalk chopped

• 1 medium shallot onion, chopped

• 3.5 litres of low sodium vegetable bouillon

• 4 large garlic cloves- finely chopped

• Bouquet garni bundle: 2-3 peppercorns, 2 fresh or dry bay leaves, 1 spring thyme, dill and parsley and carrot stem and 1 tablespoon fresh or dry lovage plant from your garden

• 2 tablespoons of organic all purpose flour for blond roux

• 1/2 cup of chopped fresh dill

• 4 tablespoons of butter or avocado oil

• 1 cup of 14% sour cream

• ground pepper for taste

• Garnish to serve the soup: chopped green onions, fresh dill or parsley

  Learning facts#1: A bouquet garni: keeps all herbs together, making them easier to remove (so I don’t have to fish for the bay leaf before serving a soup, for example). Quick recipe: place the herb mixture in a double-layered square of cheesecloth. Gather the sides together to form a pouch and then secure the bundle with a piece of kitchen twine. Leave 1 piece of the string long enough so you can easily remove the bouquet garni from the cooking pot.

  Learning facts#2: A Mirepoix term is often used in recipes. It narrows down to 3 main ingredients: onion, celery and carrots It's used in a ratio that's 2 parts onion to 1 part celery and carrot. It is more simplified version from the old school- of decades ago when it contained a wide variety of ingredients from fresh vegetables, herbs and even ham and bacon. The newer version is perfect for all soups, stocks, stews and other dishes. It gives excellent flavor and it is easy to make. I will be using this term going forward in my recipes.

Instructions:

1. Chop all vegetables and break cauliflower into a small sections.

1. Sweat all vegetables in 2 tablespoons of melted butter for 5 minutes under cover. Sweating vegetables is a technique that uses a gentle heat to soften vegetables and gently draw out their flavors.

2. Add vegetable broth, cauliflower, peas and bouquet garni. Bring soup to boil and bring down the temperature just to simmer. Cook for 30 minutes until vegetables are cooked.

3. Add chopped fresh dill.

4. Prepare blond roux. Use even amount of butter and flour: 2 tablespoons of flour and 2 tablespoons of butter. Melt the butter in a thick saucepan. Sift the flour and add to the butter and mix well with wooden spoon. Cook on low heat. Cooking must cease as soon as the colour of the roux begins to change.

5. Moisten blond roux with soup broth or hot water. Stir it in the saucepan until nice and smooth.

6. Pour mixture into the soup. Cover soup and bring it to boil. Note: Thickening the soup with a flour mixture keeps the soup from curdling so easily.

7. In the glass bowl combine sour cream with warm stock or soup that has been slightly cooled off.

8. Stir into soup and then REMOVE from the heat. Do Not Boil! Boiling will cause the soup to curdle.

9. Puree 50% of ingredients in the soup with help of immersion blender. This process will release great flavor. Partial blending makes the nutrients in a vegetable soup (especially the fibers) easier for your body to digest, because it breaks down the cell walls of the plants for you.

10. Serve garnished with boiled egg and potato. Sprinkle with fresh chopped onion/fresh dill or fresh parsley.

SMACZNEGO!