It was dawn, I was up early. Everyone at home was still asleep. Most days I sleep till late, however some days I love quiet and meditative mornings where I can spend time with myself.
I had spent the previous evening making a beautiful lavender soup using purple Cauliflower I’d found at the farmers market. I had stored it in the refrigerator to shoot in daylight. I pulled it out, warmed it and spent an hour in my tiny studio photographing it.
It photographed well in the early morning light, the purple colour looking magical. I feel the serenity in my home that morning, reflects beautifully in this picture. It gives me so much joy, and takes me back to a very beautiful time in my life. Pictures are powerful, they bring back a plethora of memories and emotions. Don’t you agree?
My soup today is Purple Cauliflower Soup. Smooth, silky and delicious. I topped it with sauteed chickpeas, cilantro and some cracked black pepper. If purple cauliflower is not available in your city, please use regular cauliflower. The taste remains unchanged.
If you try this recipe, do tag me @supaintsonplates #supaintsonplates on Instagram.
Purple Cauliflower Soup
- 1.5 Cup Cauliflower Roughly chopped
- 1 Potato Medium size
- 1 Onion
- 6-7 cloves of garlic
- ½ Stalk of Celery Chopped
- 1 Cup Milk
- 1 Cup Vegetable stock
- 3-4 Black Peppercorn
- 1-2 Bayleaf
- 1 tbsp Olive Oil
- 2 tbsp Olive Oil
- 3-4 Garlic Cloves Chopped
- Salt To Taste
- 2-3 tbsp Boiled Chickpeas
- 1 tbsp Chopped Coriander
- Steam the Cauliflower in a steamer for 10-15 minutes until soft.
- Keep aside to cool
- Heat a pan, add 1tbsp of Olive Oil
- Add the Peppercorns and Bay leaf
- Add the chopped onion and garlic. Sautee till translucent
- Add Celery and sautee until soft
- Add the Cauliflower and Potatoes and sautee for a couple minutes
- Add the vegetable stock and bring to a gentle simmer
- Now add a cup of hot milk and simmer gently
- Remove from the stove and let the soup cool
- Remove the bay leaf from the soup
- Transfer to a blender and blitz to a fine consistency
- Run the soup through a sieve to get a silky smooth consistency
- Transfer to a pot and simmer on a low flame for a few minutes.
- Heat a skillet, add 1 tbsp olive oil, add garlic and cook until light brown.
- Now add the Chicpeas and sautee until slightly crisp.
- Add salt
- Transfer the soup to a couple bowls.
- Top with the chickpeas, freshly cracked black pepper, chopped cilantro and a generous drizzle of Olive Oil.