Cauliflower & thyme soup

People like to talk to pregnant people. I like most other city-folk have always kept myself to myself on the subway, in a coffee shop or in the line at the check-out counter. It’s not that I’m not polite it’s just that I don’t have a tendency to strike up conversations with strangers- and I don’t usually attract the attention. When I get my hair cut or nails done I want to catch up on the latest gossip magazines…not make idol chatter. Call me anti-social…perhaps I am a bit. Being pregnant though, I’ve been making friends with all sort of strangers…I’m not even given the option. People like to talk to me. And here I was thinking all this time that I was just boring. Suddenly throw a baby in my belly and you can just call me interesting!

Of course, being interesting is not all it’s cracked up to be. For starters it’s kind of repetitive answering the same questions over and over. When are you due? Do you know what it is yet? Have you thought of any names? Do you have a preference for what it is? Have you had any weird cravings? How are you feeling? It’s all well-meaning. My replies are always followed up with an opinion or a story about somebody else they knew. Generally speaking they are never nice stories- people don’t like to share the stories about the friend they had who had the easiest pregnancy in the world and then barely blinked before they had popped out their child out who was immediately able to breastfeed, never cries and slept through the night from day one. Those are the stories you don’t hear. Nope. When you’re pregnant your old friends and your many many new friends want to share the stories that scare the crap out of you and perhaps even pass judgment on your own ever expanding waistline…are you sure it’s not twins? First I wasn’t showing enough…now apparently I look like I’m due next week.

To the disappointment of everybody who inquires- and for an interesting person I’m having a decidedly boring pregnancy. The baby is doing great, we don’t know the sex, I’m not willing to share names(because everyone one knows someone they don’t like with the same name), I’ve had zero cravings and I’m feeling just fine (because honestly, nobody really wants to hear about the weird rash I had, the itchy skin, the fact that my hips hurt from sleeping on my side and how tired I am come 8pm). Compared to a broken leg, pregnancy is like lounging in a pillow of soft clouds….

Soup. I’ve been eating more and more lately as the evenings close in sooner and the cooler air comes in. It’s so quick and easy- filling, healthy….all the things you want when you’re eating for two (or one and a 1 1/2 lb baby). This one is Cauliflower and thyme but what I love is how versatile you can make it. Curry powder and cauliflower are a great pairing and so is cheddar. You can add all of these as heat up a small batch. The rich golden colour comes from the carrot and slightly caramelizing the vegetables first…don’t skip this step it makes all the difference between soup that has depth and one that tastes and smells of cabbage.

Cauliflower & thyme soup

This soup is so thick and creamy that you will swear that there is potato and cream…fear not this is wonderfully healthy. Minus the butter and the optional cheese!

Makes about 9-10 cups

3 Tbsp butter
1 large onion, peeled and fairly finely chopped
1 large carrot, peeled and fairly finely chopped
1 large celery stalk, fairly finely chopped
1 head cauliflower, stalks finely chopped and kept separate from the finely chopped head
2 garlic cloves
a few sprigs of thyme, leaves picked (about 2 tsp)
1 quart good quality stock (chicken or vegetable)
1 cup milk
salt & pepper to taste
Grated extra sharp cheddar to serve, optional

• Heat the butter over in a large heavy pan over a medium heat until foaming. Add the onion, carrot, celery and chopped cauliflower stalks and stir to coat in the butter. Turn the heat to low, cover and let sweat slowly until really soft- about 15 minutes. Stir every few minutes.

• Remove the lid and turn up the heat. Allow the veg to take on some color, scraping the bottom of the pan if the vegetables begin to stick- about 5-10 minutes.

• Add the thyme and garlic and stir for one minute then add the finely chopped cauliflower head.

• Stir then add the stock and the milk and bring up to the boil. Turn down to a simmer and then cover and allow to cook for 5-10 minutes or until the cauliflower in tender. Liquidize in a blender until really smooth. Season with salt and pepper to taste and then reheat to serve. Grate over cheddar if using.