Cyclone OCKHI + SOUP FOR THE SOUL
Mumbai is currently experiencing the effects of Cyclone Ockhi. While I am sitting and working out of the house and can feel not much except the rains outside my window and of course the fact that it feels like 10 degrees weather when you slightly open the windows. The current weather situation calls for some yummy and hot soups and I am sharing my favourite recipes that are tried and tested and really easy to make and require basic ingredients that should already be in your kitchen or should be easy to order online. I do shop a LOT from www.theshopofgoodtaste.com.
The first one is a simple cauliflower recipe that I just made for lunch today. It is easy to make, healthy and really delish !
TOTAL TIME: 35 MINS
PREP TIME: 10 MINS
COOK TIME: 25 MINS
- 1 head of cauliflower
- 2 tablespoons olive oil – I use Dolce Vita Olive Oil
- 1 medium white onion, peeled and diced
- 5 cloves garlic, peeled and minced
- 3 cups Vegetable Stock (I make the stock at home. Healthier and yummier)
- 2 sprigs fresh thyme
- 3 cups milk ( we use low fat Amul or Nestle)
- 1/2 cup freshly-grated Parmesan cheese
- Sea salt and freshly-craked black pepper – both available on The Shop of Good Taste.
- Optional Garnish – roasted chickpeas, fresh thyme leaves
- Firstly start by prepping your cauliflower. Remove and discard the outer leaves and trim off the stem. Then you quarter the cauliflower and separate the core from the florets. After that you roughly chop the florets, and then thinly slice the core. Set all this aside.
- Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant.
- After this you add in the chopped cauliflower, vegetable stock (I will share the stock recipe), and thyme, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender. At this point, remove the thyme sprigs.
- Either use a hand blender or work by transferring the soup in batches to a traditional blender (be careful not to fill it very full when working with hot soups), puree the soup until smooth.
- Then stir in the milk and parmesan, and season the soup to taste with salt and black pepper.
- Serve immediately, topped with your desired garnishes if desired.