Leftover cauliflower cheese, veg and rice soup - and food for thought

After our Christmas in July dinner last weekend we ended up with lots of leftovers to see us through the week.  On Monday night I made a soup out of some leftover roast vegies, other vegies that needed using, rice from the freezer and the rest of the cauliflower cheese.  It was a beautiful melding of leftovers!  Creamy with just a little texture.  Even Sylvia ate a small bowl of it.

For the rest of the week we ate leftover gravy stewed up with lots of vegies and lentil (above).  We had leftover flapjackds that we ate at interval at Matilda the Musical so we could feel better about eating Saint Churros afterwards.  (If you don't know much about this musical, check out this article from the New Yorker in 2013 about Australian comedian and musician Tim Minchin who wrote the songs.)

If you prefer not to read about Matilda and Minchin, I have some more food for thought.  Here are a few articles I have loved reading lately:

"Scruffy hospitality means you’re not waiting for everything in your house to be in order before you host and serve friends in your home. Scruffy hospitality means you hunger more for good conversation and serving a simple meal of what you have, not what you don’t have. Scruffy hospitality means you’re more interested in quality conversation than the impression your home or lawn makes." Rev Jack King
in In Praise of Scruffy Hospitality by Robin Reeves in Mother Nature Network

"In a wiser, more self-aware society than our own, a standard question on any early dinner date would quite simply be: "And how are you mad?""
in Why You Will Marry the Wrong Person by Alain de Botton in Daily Life

"Algorithms such as the one that powers Facebook’s news feed are designed to give us more of what they think we want – which means that the version of the world we encounter every day in our own personal stream has been invisibly curated to reinforce our pre-existing beliefs." 
in How Technology Disrupted the Truth by Katharine Viner in the Guardian

I am sending this soup to Lisa (with Jac) for a favourite vegetarian soup and salad blog event, No Croutons Required.

More leftover meals at Green Gourmet Giraffe:
Beetroot koftas in carrot sauce
Kalyn's stuffed peppers
Leftovers pasta bake
Pizza piled with kale and leftover stew
Vegan bubble and squeak
What to do with nut roast leftovers

Leftover cauliflower cheese, veg and rice soup
Serves 2-3

2 celery, diced
3 medium red peppers, chopped
1 zucchini, chopped
2 cups of cauliflower cheese
1 chunk of peeled roasted pumpkin
4 large cloves of roast garlic, squeezed out of the skin
1 large spoonful of gravy
1-2 cups cooked rice
1 cup diced roast potato
salt and pepper
60g grated mature cheddar cheese

Cook celery in a small amount of water in a large saucepan for a few minutes until it softens.  Add red pepper and zucchini and cook in a small amount of water until softened.  Add cauliflower cheese, pumpkin, garlic, gravy and about 2 cups of water.  Cook briefly until warmed -  about 5-10 minutes.  Puree with blender.  Season lightly and add rice and potato.  Cook for about 5-10 minutes.  Stir in cheese until melted.  Check and adjust seasoning.  Serve warm.

NOTES: The soup seemed quite thin when blended by thickened up when potato and rice were added.  This recipe could be adjusted to use up other leftover roast vegies but lighter colored veg are best if you want the lovely warm orange colour.   To read about how I make cauliflower cheese, roast vegies, and gravy, check out this winter solstice roast dinner.

On the Stereo:
Grantchester (Original Television Soundtrack)