Baked cauliflower and potato soup with Italian sausage (or Sicilian olives for veg option)

It's hard to make a pureed soup look inviting, but this was yum.

Soup. When we are wondering what to make up for dinner, putting together a soup with what's in the cupboard or fridge is always an option. Today it was potatoes and cauliflower, but we cranked it up with some Italian sausage and some trusty spices. The Sicilian olives worked well too ... I pulled a bottle out of the cupboard for my second helping!

Servings

4 

Time

about 1 hour. 

Equipment I used (main)

• Saucepan
• Pan (for sausages)
• baking dish
• Chopping boards and knife
• Wooden spoon, tongs for turning sausages and ladle for serving
• Measuring 'cup' for stock
• Bowl (for chopped cauliflower)
• Blender
• Grater

Ingredients

• Oil
• 1 onion, diced (I would have preferred a leek if I had one on the fridge)
• 2x garlic cloves, diced
• 1 tbs cumin
• 1 tbs ground coriander
• 1 x cinnamon stick 
• 3 x small potatoes
• 1 x small cauliflower
• Chicken stock (1 litre)
• 2 x Italian sausages (or small bottle of pitted Sicilian olives)
• Pepper and salt
• Handful of grated cheese (tasty)

Method

1. Cut the potatoes into smallish pieces and place in baking dish. sprinkle with salt and pepper and drizzle with oil before placing in the oven. Bake at 200° for 20 mins.
2. Cut cauliflower into pieces and add to baking tray. Bake for a further 20 mins or until veggies are cooked.
3. Meanwhile, while the potatoes are baking, heat a glug of oil in the saucepan, and add the onion, Sauté until translucent.
4. Add the garlic and stir for 1 minute until fragrant then add the cumin and coriander. Stir and cook for another minute. 
5. Add the cinnamon stick and the stock and bring to the boil and turn off.
6. Cook the sausages in the pan, then slice / dice into pieces. Return to the pan.
7. When the baked veggies are soft, remove from the oven and add to the saucepan with the stock mixture. Bring back to the boil, then remove from heat.
8. Blend the mixture until smooth but retaining some texture.
9. Stir in the grated cheese.
10. Ladle the soup into bowls and garnish with a small pile of diced sausage. (or sliced olives if using)