Winter is coming so it’s time for soup

Welcome back. Here is Australia, Winter is coming. So far it’s just a hint in the air. Mornings are chilly and there’s dew on the plants in my garden.

It’s only just Autumn, but we have had a very mild summer here on the west coast and it looks like we will have a cool, wet winter. For us, that means cooler weather and (hopefully!) we may get some decent rains. We never get snow here except for 1 hill in the South of the state that gets a light dusting maybe once a year. We’re not used to the cold, so anything below 10 degrees C is considered very cold.


But the cooler weather does signal time to get the winter veggie garden going. I’ve pulled the last of my tomato plants out, along with the zucchini (courgettes) and rock melon (cantaloupe). I got a bumper crop of onions and garlic this year so they’ve been stored in the shed to be used through the rest of the year.


This morning I built the frame for my peas and pushed the dried peas into the dirt around the frame. I already have broccoli, cabbage,leeks, radishes, spinach and carrots sprouting, so it looks like it will be a bountiful winter crop this year. As well as conventional broccoli, I’m also giving Romanesco Broccoli a go. I fell in love with the look of these last year, but my seeds refused to sprout so I’m giving them another go. Here’s hoping!


Broccoli and Blue Cheese Soup

Image of Broccoli and Blue Cheese Soup
Broccoli and Blue Cheese Soup

In celebration of the cooler weather I’ve decide to dust off my Broccoli and Blue Cheese soup recipe for lunch today. If you’ve never tried this, you really should give it a go. Even if you’re not a big fan of either blue cheese or broccoli this one is worth a try. The subtle smokiness of the cheese just goes so well together with the broccoli. In fact, even my determinedly carnivorous son-in-law likes this soup! Pair it with delicious soft gluten free bread rolls for a lunch made in heaven.

This week I graduated from my cake decorating class. So, next week I’ll share with you my recipe for the ombre cake I made to decorate in class. I’ve always try one of these, and this was the perfect opportunity. It worked a treat, but it’s a major sugar hit so I’m passing on most of it to friends and neighbours.
Until next week – take care and eat well.

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