Summer has quickly gone here in Toronto. I was hoping for a warm September; one where the transition from shorts and t-shirts to pants and sweaters would be gradual. To my dislike, that definitely did not occur. The colder weather abruptly hit, and I would even argue that we didn’t experience any sweater weather. I’m a person who gets cold easily (especially my hands and feet), so I’m reaching for my jacket rather than a sweater during these mid-teen degree days.
Growing up in an area where there are 4 seasons really made me appreciate the uniqueness and differences between each one. I really like the warm colours of fall and the changing leaves. I like fall attire – sweaters, boots, and scarves. I like fall’s mentality – vacation and relaxation is done, now get working! And best of all, I LOVE fall food!
Soups are easily one of my favourite meals to make. They are so easy to make, have a lot of variability, and are quite versatile. They can be simple or complex, but all fit into one large pot. For me, fall really is the season for soups. Today, I’m sharing with you my first fall soup recipe. This recipe was unplanned and made from ingredients I had in my fridge (minus the coconut milk which I had to buy). I’ve never cooked with coconut milk before, but I recently went to a yoga-mediation retreat where I tried a delicious soup with it and decided to try using it. I really like the creamy texture it adds to the soup, and as in my previous Fact Friday, coconut is a superfood with high-quality nutrients and many health benefits.
- 2 leeks, white & green parts thinly sliced
- 1 broccoli head, chopped
- ½ cauliflower head, chopped
- 1 can regular coconut milk (400ml)
- 6 cups water
- 2 vegetable bouillon cubes
- 2 tbsp oil (I used coconut)
- salt & pepper to taste
- In a large pot, heat oil on medium-high. Add sliced leek & sauté until soft & translucent, about 7-8 minutes.
- Add coconut milk, water, & bouillon cubes & stir. Stir in broccoli & cauliflower & bring to a boil.
- Simmer until the broccoli & cauliflower is soft, but not overcooked, about 15 mins.
- Remove from heat. Blend using an immersion blender or in batches in a standing blender. Serve immediately with your choice of topping (I chose chickpea croutons).