Tag Archives: Cauliflower soup

Roasted cauliflower, fennel and walnut soup

17 Dec

Roasted cauliflower, fennel and walnut soup

I don’t like sweet soups.

But then again I don’t like much sweet stuff in my savoury food and so raisins and apricots appearing in my dinner make me queasy.  It just feels odd to me, when there are gentle and definitely pleasant savoury flavours in a warm and spicy dish, out pops a raisin to ruin it. And this is also why I can’t cope with butternut squash curry.  My tongue is furring up in repulsed resistance as I type. I know, I know, I understand that the balance of sweet and heat works but I can’t make a meal of it. I may enjoy a forkful or two but I cannot make a meal of a sweet food. Years ago, before twitter became as massive as it is, I said something of this tune when flicking through foodie magazines and watching Saturday kitchen in bed. This was obviously back in the day before my boy and when I could work during sociable hours and I was still acquainted with free time. Anyway, I said something like, ‘oh no not another butternut squash curry’ and I have to say, it wasn’t a popular comment.

Roasted cauliflower, fennel and walnut soup by Deena Kakaya

Now that it is just ridiculously cold I am getting cosy with soup again, and this one is my current favourite. Roasted cauliflower is mildly sweet, but not in a sugary sort of way and that, I love. There are also lightly, suggestively sweet onions and delicately aromatic and tenderly sweet garlic and oh, creamy dreamy walnuts. The fennel seeds bestow this soup with generous aroma and lovely warmth. It’s a calming and soothing sort of soup this one, even the colours are neutral and I am finding myself in need of some calm. But you have to make sure that it isn’t lumpy…especially the walnuts.  I used my Optimum 9400 froothie and I got a superbly smooth and creamy result.

My head spins just looking at the queues at the supermarkets these days. I am thinking calm and warm thoughts, of an unquestionably savoury kind.

Ingredients to serve 4

One medium to large head of cauliflower, cut into florets

One large red onion, cut into thick chunks

Rapeseed oil to coat the onion and cauliflower

1 ½ tsp. fennel seeds, toasted and crushed

5 tbsp. walnuts

Whole milk to soak the walnuts in

6 cloves of garlic, lightly smashed

6 cups of vegetable stock

One medium potato, cut into chunks

1 tsp. cumin seeds

A pinch of garam masala

Method

  1. Coat the onion and cauliflower in the rapeseed oil and roast them in the oven, with the garlic at 180degrees until they are lightly golden and releasing their aroma.
  2. Soak the walnuts in the warm milk (enough to cover them)
  3. Heat the butter in a deep pan and add the cumin seeds. Allow the seeds to sizzle and add the potato, coating it in the butter.
  4. Pour in the vegetable stock and simmer for about 8-10 minutes, before introducing the cauliflower, onion, and garlic and garam masala.
  5. Blitz the walnuts smooth (there should be no lumps or chunks) and then add them to the soup.
  6. Simmer the soup for 5 minutes before blending it smooth. Add more water if you need to loosen it up.

 

Chilli and tamarind, Asian style cauliflower soup recipe

23 Nov
Chilli and tamarind, Asian style cauliflower soup

Chilli and tamarind, Asian style cauliflower soup

Ladies, when you have a night off with your friends do you leave your partner to make his own dinner because he really can or should be able to, or are you utterly and perhaps overly kind like me and leave a proper meal ready and waiting. Gentlemen, when you are doing whatever it is you do and you won’t be with your wonderful lady, do you leave dinner made with love?

Now, I’m sure some people reading this may think…goodness here’s another woman from the dark ages. They may just roll their eyes reading this and think…how utterly submissive, maybe nothing better to do or even just of the mentality that I need to serve my husband.

None of the above, relax. I just can’t let go. When I’m away, my husband will eat a toasted sandwich or order pizza. He will eat pasta with ketchup and cheese or…the one that makes me cringe…he will eat cereal. That’s right, cereal for dinner.

Can you imagine how that frustrates me. Not only is cereal for dinner cold, it’s nutritionally inappropriate for more than one meal a day and its well..it’s cereal. So the reason I leave a dinner is that I can relax and have fun in the knowledge that it won’t be cereal.

That said, I will definitely opt for a quick and easy option to extend my kindness and concern. I need time to get ready and I need to stop for fuel. So here’s what I put together in 20minutes; a hot and sour soup of chilli and tamarind with cauliflower floating happily in Asian style juices. It will definitely hit the spot. It’s one that will help you feel all your senses again in this weather and the cauliflower delicately mingles and shares its essence with the soup. Aah, relax.

Ingredients to serve 4 bowls

500g cauliflower cut into 3-4 cm florets
1 litre vegetable stock
2 tbsp corn flour mixed with a little warm water
2 cloves of garlic, minced
5 cm piece of ginger, minced
2 red chillies, halved
4-5 spring onions, chopped into bite sized pieces
3tbsp tamarind concentrate mixed with 400ml water
2 tbsp soy sauce
2 tbsp sesame oil
2 tsp smoked paprika

Method
1. Heat the oil in a deep pan and very quickly add the onions, ginger, garlic and chilies. Sauté for a couple of minutes until the onion browns lightly before adding the cauliflower. Sprinkle in the paprika and mix well.
2. Pour in the soy sauce, mix again and then add the vegetable stock and tamarind juice. Blend in the corn flour with water. Bring the soup to a simmer and cook for 7minutes or until the cauliflower is cooked.

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