And now for the recipe: I made this for dinner last week and took the leftovers with me in my thermal bento. The recipe is very easy and low budget. It makes a nice wintery soup.
Cauliflower Soup: (serves 6)
- 3 tbsp olive oil
- 1 onion, chopped (I used spring onion)
- 1 medium cauliflower, in cubes of 1cm
- 1.5 litre vegetable stock (original uses chicken stock)
- 1.5 tbsp sesame paste
Put the oil in a big pan and fry the onion in it for about 5 minutes. Make sure it doesn't get brown. Add the cauliflower and 125ml of the stock. Place the lid on the pan and let it steam for about 20 minutes. Stir occasionally. Add the rest of the stock and cook for 10 more minutes. Make sure you don't overcook the cauliflower as it will turn grey and starts to smell. Mix everything up with a mixer or blender, add the sesame paste and blend again. I decorated my soup with the green parts of the spring onion or black sesame seeds.
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I love cauliflower soup! Haven't tried to cook it with sesame paste though, must try that soon :) Many recipes ask for a potato and or cream, which is unnecessary in my opinion, regular milk or non-dairy milk should do just as well.
ReplyDeleteMy last cauliflower soup was eaten about a week ago... I added curry masala and coconut milk to taste. Pretty good too :)
This is such an easy recipe and I would have never thought of the sesame paste. I bet it's really good. Ooohhhh just thought of this: drizzle a bit of sesame oil on top? Maybe sesame oil with chili? Oh yum.
ReplyDeleteI'll pass this along to my teenage niece who is vegetarian -- easy recipe to convert.
That looks and sounds delicious!
ReplyDeleteSounds wonderful. We eat a lot of soup, and I have made cauliflower soup before, but this sounds so simple and tasty. I'll definitely be giving it a try.
ReplyDeleteIt looks really tasty. Easy too.Never tried sesame paste in soup before.
ReplyDeleteI love cauliflower! Sadly I am the only one in my home who will eat it. I do love soup so I may just give this a try.
ReplyDeleteI love cauliflower soup too. I bought a cauliflower a couple of days ago, and have it sitting in the fridge ready to cook tomorrow. I was planning on a cauliflower and blue cheese soup, but am now thinking about this one instead. Actually my cauliflower is so huge I could make both I suspect. I'm not that big on tahini, and recently have been subsituting nut butters for tahini. I think that could work here too. I might just have to try it.
ReplyDeleteI did make a modified version of this today. Half a very large cauliflower, and I used the nut butter instead of tahini. I sprinkled a bit of truffle salt on top too, just to be decadent. It was good.
ReplyDelete@Louise: I am glad you enjoyed it! I think it doesn't really matter that much which kind of paste you use. It is all about giving it an extra underlying flavor :)
ReplyDeleteThis sounds awesome. I'm loving the thought of the sesame paste with the cauliflower...all earthy and comforting. If you ever get a chance (and like/eat seafood), I recommend trying the mussels from Lunch in Paris. I made them and the hubs and I gobbled them up in no time! They're here, if ur interested: http://www.girlichef.com/2011/05/mussels-with-white-wine-and-fennel.html
ReplyDeleteYum, I love cauliflower soup. Waiting desperately for some cauliflower in my CSA! :)
ReplyDelete