I was so relieved to sit down to a bowl of this delicious comforting cauliflower soup for lunch today. I crisped up the last of the chorizo croutons in the fry pan and let out a big sigh as I nestled into the couch. You see this morning, I dropped my iPhone in my friends toilet.
Earlier this morning my phone had fallen out of my back pocket and landed right in front of the toilet, on the ground and I laughed thinking, ‘that was close.’
So when I pulled my pants down at my friends house and heard the distinct PLOP of something falling from a height into water, I knew exactly what had happened. I grabbed the phone out with lightening speed, thanking my lucky stars that the toilet was clean, pulled up my pants and ran out asking for a tub of rice.
I settled the phone into the ice and tried to forget about it. But of course it stayed at the forefront of my mind.
I got home and googled what to do, with conflicting views, in the rice/out of the rice, in front of the heater/on the bench etc, I decided to take it to our local iPhone fix it guy and leave it there over night.
Of course, my time was dictated by Elliot’s need to nap, so soup was in order and then I sat down to write this post. It got deleted 3 times, prior to this attempt.
Finally, after what felt like years, but was only a short nap for him, Elliot woke and I jammed us quickly into the car and then discovered that somewhere in that process I had lost my engagement ring. This was the most distressing of the three things that had happened to me that day.
I did a mad search of the house, before quickly feel defeated and returning to the car but as I looked around to see Elliot, I saw I shiny glimmer on the ground, my ring! Then I cried, I sobbed for finding it, for worrying that I had lost it.
Turns out my phone wasn’t so lucky, they pulled it apart, dried it out and yet it still isn’t working. Oh well, at least I found my ring.
- 1 small onion diced
- 1 clove of garlic
- ½ head of cauliflower (350 gm) separated into florets
- 3 small potatoes, peeled and chopped into quarters
- 6 cups of vegetable stock
- 1 Chorizo
- 3 slices of stale sourdough
- Heat 1 tbsp of oil in a large saucepan, reduce to low heat, add onion and garlic and cook until translucent.
- Add stock, cauliflower and potatoes, and boil until cauliflower and potatoes are soft, approx 30 mins.
- While soup is cooking cut chorizo into quarters length ways and then slice about 1 cm thick. Cut bread into roughly the same sized pieces.
- Add 1 tbsp of olive oil into large fry pan and heat on high heat.
- Add bread and chorizo, and cook, tossing regularly until all brown and cripsy, about 10 mins.
- Serve soup with a dollop of mascapone, and some of the chorizo and bread croutons.