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🍳 Louisa Clements | LivingLou.com Simple, fresh + flavourful recipes.
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THIS soup!! I’ve been told it’s “the best soup I’ve ever made”. Creamy broccoli and cauliflower soup with some 🧀 stirred in at the end for good measure.
2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
¼ tsp red pepper flakes, to taste
2 broccoli crowns, cut into florets (about 6 cups)
1 head cauliflower, cut into florets (about 4 cups)
2 tsp salt
8 cups water, or vegetable/chicken broth
1 bay leaf
3 cups packed fresh spinach
½ cup grated sharp cheddar cheese
1 tbsp lemon juice
1. Heat the olive oil in a large pot or Duthch oven over medium heat. Add the onion, cook until softened and golden brown, about 5 minutes. Add garlic and chili flakes and cook for another minute until very fragrant.
2. Add the broccoli, cauliflower florets and salt. Cover with water and add the bay leaf. Bring to a boil, then reduce the heat and let simmer for 15 minutes or until the vegetables are tender.
3. Remove the bay leaf and add the spinach. Cook for an additional minute until the spinach has wilted.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Return the soup to the pot and stir in the cheddar cheese until melted and add lemon juice for a bit of tanginess.
6. Serve hot with additional toppings such as fresh herbs, cheddar cheese, or crispy bacon #fyp #foodie #healthyrecipes
2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
¼ tsp red pepper flakes, to taste
2 broccoli crowns, cut into florets (about 6 cups)
1 head cauliflower, cut into florets (about 4 cups)
2 tsp salt
8 cups water, or vegetable/chicken broth
1 bay leaf
3 cups packed fresh spinach
½ cup grated sharp cheddar cheese
1 tbsp lemon juice
1. Heat the olive oil in a large pot or Duthch oven over medium heat. Add the onion, cook until softened and golden brown, about 5 minutes. Add garlic and chili flakes and cook for another minute until very fragrant.
2. Add the broccoli, cauliflower florets and salt. Cover with water and add the bay leaf. Bring to a boil, then reduce the heat and let simmer for 15 minutes or until the vegetables are tender.
3. Remove the bay leaf and add the spinach. Cook for an additional minute until the spinach has wilted.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Return the soup to the pot and stir in the cheddar cheese until melted and add lemon juice for a bit of tanginess.
6. Serve hot with additional toppings such as fresh herbs, cheddar cheese, or crispy bacon #fyp #foodie #healthyrecipes
Fool proof game day food? Let’s goooo! Grab yourself some Hawaiian rolls, layer with slices of ham and cheese and if you like a little bit of spice throw on some pickled banana peppers or pickled jalapeños! Mix melted butter with Dijon mustard, honey, Italian seasoning and garlic powder. Bake at 350F covered for 10 mins and then uncovered for another 10.
#foodblogger #gamedayfood #footballfood #sandwiches
#foodblogger #gamedayfood #footballfood #sandwiches
Someone asked me the other day if I always eat like this, and the answer? I do! I love to cook, I love to feed people and generally, I just love to eat good food. But I also get that cooking isn’t something everyone enjoys. For me, in this season of life, it’s a relaxing ritual.
#cooking #foodblog #foodblogger #dinnertonight #foodie
#cooking #foodblog #foodblogger #dinnertonight #foodie
