Picked up a ‘fresh-from-the-farm to the farmstand’ cauliflower, while driving through the abundant produce fields, toward Watsonville, California. I usually make the traditional, Indian Aloo gobhi(cauliflower and potatoes with spices). This time i tried out a soup instead. I avoided using flour and fresh cream in this soup. Instead, I added a potato to add starch, to thicken the soup. I have incorporated almonds(a paste made with milk), to add creaminess to the soup.
1 tbsp. butter + 1 tbsp. olive oil
1 small cauliflower, cut into florets, about 4 cups.
I potato, diced
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1 garlic clove, chopped
1 bay leaf
water – 4 cups
1/4 tsp.dried thyme
1/4 tsp. red chilli flakes
8-10 almonds(soaked in water for a few hours, skins removed)*
1/4 cup milk*
a pinch, grated nutmeg
salt and freshly ground pepper to taste
In a Dutch oven or large thick bottomed saucepan, heat butter
and olive oil on medium heat.
Add the onions, carrots and celery, along with a bay leaf. Add a little salt, sweat the
veggies for 5 mins or so until they are translucent. Add the dried thyme and garlic, along with crushed red chilli flakes.
Saute for a minute. Add the potatoes and cauliflower. Saute for a couple of minutes, till well mixed. Add a pinch of grated nutmeg, salt and pepper, to taste. Add the water. Bring to a boil, reduce heat, cover and simmer for 20 mins. till all the veggies are tender and cooked. Let cool. Remove the bay leaf. Puree in a blender or with an immersion blender(as i have used), till smooth. Add the almond and milk paste. Check for seasoning, add salt and pepper as needed. Serve with croutons, recipe shown below.
* In a small food processor, add the almonds and milk. Grind to make a smooth paste. Set aside.
For the croutons – I had some leftover crusty bread. I cut it into small cubes and fried them in a little olive oil.