I am so happy I took that leap and I am loving my new career, but for a while now I've felt like I am trying to do a little bit of everything without really getting anything finished. I realise it's now time to slow down and re-set my concentration again. I am heading towards even busier times with only a few weeks left until we move into our new home, and after that it's time to start planning the wedding.
I'm sure you understand and appreciate just how much time and effort each blog post takes to make. For this reason, in the future, you'll be seeing a little less frequent posting here on Scandi Foodie. This will hopefully not only give me more time to concentrate on other projects, but also result in better quality posts for the blog.
So for now, I'll leave you with this cauliflower and goat cheese soup - silky, creamy and comforting.
I'll see you soon!
Cauliflower and goat cheese soup
1 medium sized cauliflower, cut into small florets
1 tablespoon olive oil
1 sprig of fresh rosemary, finely chopped
5-6 cups water or vegetable stock
pinch of sea salt
freshly ground black pepper
50g (1/2 cup) rolled oats
150g goat cheese
1. Heat the olive oil in a large saucepan. Add rosemary and cauliflower florets.
2. Add in the water or the stock and bring to boil.
3. Add the oats and season the soup with salt and pepper. Leave to simmer until the cauliflower is fully tender.
4. Turn off the heat, add the goat cheese and purée the soup with a hand blender. Serve warm.