MEATLESS MONDAY: flavorsome fall soup

Don't you just love the transition from summer to fall? Hello lovelies, Scarlett here. My London chef on trial adventure in a professional restaurant's kitchen is (sadly) already over. It was marvelous! I learned a lot, and, well, i also sweated quite a lot... God, being a chef is so hard! I mean, I knew it would be hard... But it's in fact utterly bone-achingly hard... But, oh the pleasure... The pleasure of creating beautiful (to look at) and awesome (to taste) dishes is so fulfilling. It gives me a huge kick, time and time again.

Yet, I am pretty happy to be back to my 'normal' (read: office) life, and my boyfriend, for that matter. It's good to have someone to rub your feet, from time to time. Or your back. Life doesn't seem so hard in those moments. Also, it's the start of soup season. Another reason for cheer.

On our first Sunday back together, I made this flavorsome, curried, steamy soup for the two of us, and we ate from it pretty much all day (that is for lunch, for an afternoon snack and for dinner). All through the movie "Scarlett", in fact (to be honest, it's very cheesy... and I like cheesy...). Hearty, healthy and soothing soup and a schmaltzy movie - always a good combo.

FLAVORSOME FALL SOUP

INGREDIENTS

• 1 cauliflower, in small roses
• 2 red potatoes, cubed
• 1 celeriac, cubed
• 1/4 savoy cabbage, cut in squares
• 2 carrots, cubed
• 1 onion, roughly chopped
• 3 garlic cloves, minced
• 1 cup parsley, roughly chopped
• 1 tbsp. dried curry leaves
• 1 bay leaf
• 1 cup vegetable broth
• 4 cups water
• 2 tbsp. olive oil
• 5 black pepper corns
• 2 tbsp. medium hot curry powder
• 1 tbsp. ground turmeric
• 1 tsp. chili powder
• salt to taste

METHOD

1. Heat the olive oil in a large saucepan. 
2. Add the onion and the curry powder and sweat until onions are translucent. 
3. Add the carrots, potatoes, celeriac and cauliflower, and fry until a bit browned. Add the garlic and swet a bit more. 
4. Deglaze with the broth and water (add more water if necessary). 
5. Season with the curry leaves, bay leaf, the pepper corns, chili powde and turmeric. 
6. Bring to a boil and simmer for 15 to 20 minutes or until vegetables are soft. 
7. Add the savoy cabbage and simmer for 2 minutes more. 
8. Season to taste with more salt or more broth. Sprinkle with parsley and serve hot.