Or, one last bowl of Wintery comfort.
I know we’re all out with the old, in with the Spring cleaning, let’s get this show on the road. And I feel it too: my desk is so full of post-it lists right now that it looks like a stopover on the seasonal post-it migration route. New things are on the horizon, and we are mobilizing and getting organized and tying up loose ends. However. As someone who isn’t always the first to change gracefully around here, let me just say that a bowl of comforting goodness to tide you over can be a really big help. And yes, I know that I seem to have a bit of a soup fixation going on lately. Transitions and soup, people. It’s a thing.
I must say that I have been truly surprised by the number of soups I’ve made this Winter. I should have done a soup-themed blog.
- 1 tablespoon olive oil
- 1 onion, diced
- ½ red pepper, diced
- 1 jalapeño pepper, diced, some (but not all) membranes removed
- 1 teaspoon ground cumin
- a pinch of chili flakes
- a pinch of dried oregano
- 4 baby or 1 medium potato, cubed
- 1 head cauliflower, cut into florets
- 2 cups frozen sweetcorn
- 5 cups water
- 1 tablespoon bouillon paste
- salt and pepper
- squeeze of lemon juice
- Heat the olive oil in a medium pot over medium heat. Add the onion, red pepper, and jalapeño. Cook for 2-3 minutes until softened.
- Add the cumin, chili flakes, and oregano. Stir to mix and cook for 1-2 minutes.
- Add the potato, cauliflower, and corn, and stir to coat in spice & onion mixture.
- Add 5 cups of water and the bouillon paste, stirring to dissolve the bouillon, and bring to a simmer.
- Cook for about 15 minutes, or until the cauliflower and potato are softened.
- Remove 3 cups of mixture to a medium bowl or measuring jug and puree with an immersion blender. Add the puree back to the pot and stir to combine. Leave as is or blend further to reach desired chowdery texture.
- Add a squeeze of lemon juice and salt and pepper, to taste.
- Serve with a swirl of plain yogurt or sour cream and some cilantro leaves.