Cauliflower soup is not in keeping with my chosen theme for ‘veganmofo 2012’, i.e, cooking and posting an Indian dish everyday all October. Jr.P’s exams are going on and he likes to revise his lessons with me, so today was spent with the two of us having fun over Hindi. I am however committed to post a dish every day, so I dug into my reserve once more and found this delicious soup.
What with my concentration divided, the quick photographs I took of ‘khichu’ did not seem appetizing at all once I uploaded them to the computer. I decided to instead share this recipe of cauliflower soup, that was made specially for Simone’s photography event #5. We had to style and photograph the soup as it appeared in DH’s magazine while keeping the recipe the same. The original recipe contains cream as well as cheese. I made a vegan version while keeping the recipe close to the original. In the process the soup becomes light and healthy. I did not like the photograph very much when I styled it as the challenge needed, and eventually I did not send an entry. However, I styled it my way and took photographs. Why let a delicious thing go waste, right?
Recipe: Cream of cauliflower soup – [Gluten / Dairy / Casein free]
I am not sure how much the soup yielded, but I think it was 4 soup bowls.
Olive oil – 2 tbsps.
Onion – 1, chopped
Garlic – 1 clove crushed
Bay leaf – 1
Cauliflower – 1/2 kg
Potatoes – 2 medium sized, peeled and chopped
Vegetable herbed stock – 500ml
Thick coconut milk, first extract from one large coconut – 3/4 cup
Fine ground sea salt, to taste
Lemon pepper, cracked – to taste
Green pepper, cracked – to taste
For the cauliflower crumbs: (Damien had gifted me some tofutti cream cheese that I used here)
Cauliflower chopped into flowerets and sliced thin – 1/4 cup
Vegan cream cheese, cut into slices – 1 tbsp.
Heat olive oil in a saucepan, warming it. Add the onion, garlic, and bay leaf and cook til onion has softened.
Add the cauliflowers, potatoes, and stock and cook for till the vegetables are tender. Remove from the heat and, blend till nearly smooth. I like my soups a little grainy.
Remove from fire and stir coconut milk, salt and some pepper. I had to thin it down further by adding more stock, and balance the salt and pepper, as the soup was thick for my taste.
Heat very little oil in a skilled and saute the cauliflower flowerets, pressing it a bit, and sprinkling a little salt. When cooked, add the grated vegan cheese. Press and cook till the flowerets are coated, brown and crisp.
Top soup with cauliflower crumbs, a dash of both peppers, drops of olive oil, and serve warm
Photographs taken after we finished off the ones with the cauliflower crumbs. I had to save a bit of the soup for photographs. It was that delicious.