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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