Since last autumn I have felt a need to start eating lighter meals and less calories. I have always had a tooth for food that could perhaps contain a little less cream, cheese, sugar and chocolate. I think lately as I passed the border of 30 years I have also started to notice my eating in my body. Not anymore I can simply eat what I want and not think of the consequences. Actually, I’ve been quite active gym-goer for most of my adult life, but now it seems I should be even more.
So, as kind of a new year’s resolution me and S decided to start eating lighter in the dinner time during the working days. We both eat lunch in restaurants near our offices every day, so we found it quite a good idea to lighten up the evening meals mainly to soups and salads.
For the following cauliflower soup I got an inspiration from the newest edition of a Finnish food magazine Kotiliesi. I however made some changes in the original recipe, like added cheese, haha! Actually, in this soup I again used a cheese product I have been discussing in my earlier post of Swiss rösti. I still don’t know what is the name for this product in English, but here’s a photo of how it should look like. In Finland we call it melted cheese, and for all the Finns: in this recipe I used the one in the pic, Koskenlaskija strong.
Here it goes, probably the best cauliflower soup I have ever had.
Cauliflower Soup with Basil Oil
900g cauliflower head, washed and cut in florets
1 tablespoon olive oil
1 leek, well washed, green parts cut out, white part chopped
1 clove of garlic
1 liter light chicken/vegetarian broth
100 ml cream
150g processed cheese/cheese spread
pinch of smoked paprika
pinch of white pepper
salt to taste
2 handfuls of fresh basil leaves
3-4 tablespoons good olive oil
pinch of pink Himalayan rock salt
Heat the olive oil in a pan over medium heat. Sautee leeks and garlic for a couple of minutes until the leek starts to get color. Be careful not to burn the garlic, as it gets a bitter flavor.
Add the cauliflower florets and broth. Bring to a boil and let bubble until the cauliflowers are completely cooked. Lift the soup off the fire and puree using a hand blender. Add water if needed.
Lower the fire to low and place the pan back on the stove. Mix in cream and the cheese. Let boil gently until cheese has melted completely.
Spice up with white pepper, smoked paprika and salt.
Prepare the basil oil. Place the oil and basil leaves in a high edge container and puree using a hand blender (you can also do it with a regular blender). Season with pink Himalayan chrystal salt.
Top the soup with basil oil and enjoy!
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