Grey sky. Grey water. White soup.

Now I don't need to tell you Melburnians that the weather has started to turn. As I look out my balcony to the bay all I see is grey sky, matching with the grey water. And trees that are almost horizontal. And birds that must be thinking 'And those humans complain about a little turbulence when they are wrapped in a blanket and wearing those little eyemask things...".

Winter is heading our way. Salads become less appealing and all of the delicious, vibrant summer fruits, whilst still imported in to our supermarkets, start to taste like, well, expensive air. We start to have slow cooked food in all its rich red, brown, orange glory.

Whilst we typically associate the colder months with heaver foods and matching rear ends, it doesn't have to be so. It is still possible to eat according to our bodies syncronicity with the seasons and stay feeling light, healthy and full of energy.

Enter my 2nd favourite soup (although, sometimes it does knock the spicy carrot soup off top spot).

Creamy cauliflower and leek soup. This soup is ingenious. It has a lovely, rich, creamy flavour without including any dairy at all. It is also very simple. It is Vegan, dairy free, gluten free, almost fat free and yet tastes just as good as anything you would order in a restaurant. The tofu is helpful in regulating hormones whilst providing protein. The leek and garlic provide liver nutrients, potent anti-oxidants and are just generally good cold weather fare.

Creamy Cauliflower & Leek Soup
Serves 4

1 Small Head of Cauliflower
1 Leek
2 Cloves Garlic (Feel free to add as much Garlic as you like. The more the better over the winter months, I say! )
1 container Silken Tofu
1 Litre Water
Organic or MSG free Vegetable stock

Slice leek and garlic and sauté in a pot with some olive oil. Roughly chop cauliflower and add to leek and garlic. Cook for about 2 or 3 minutes. Make up 1 litre of stock according to directions on the pack. Pour into pot. Simmer until vegetables are soft and approx 1/3 of the liquid has evaporated. Drain tofu and add to the pot. Blend with a hand blender until soup is a smooth and creamy consistency. More water can be added if the soup is too thick or alternatively continue to cook the soup if you would like it to be thicker – this depends on the consistency that you like your soup. Season with salt and pepper to taste.

Sorry, no picture today. Just use your imagination. White soup. Incorrect lighting. Poor angle. And there you have it, a synopsis of most of my food photography.

Much love for the weekend kids! I will try and get some pictures for you of all the superwomen and men as they run past my door for Ironman Melbourne.