I have always been the dessert supplier for pot luck gatherings and meet ups. But whaddaya know? That’s about to change now, especially when you have friends who can whip up desserts better than you do.
But hey, i love changes.
And i like challenges. Soup, mains, appetizers? I say, bring it on!
When i was left with no choice but to whip up a starter/ appetizer for a dinner invite last weekend over at at Pick Yin‘s lovely abode together with Pei Lin, i had to brainstorm quite a bit. Along with our other halves, there would be six of us. My initial plan to prepare some dips and chips had to be aborted. Unlike us, men would need something more solid rather than rabbit food which we girls love.
After flipping just 1 cookbook for ideas, i was pretty sure that i’d do soup, curried cauliflower and cheddar soup to be more precise. I’ve been meaning to cook cauliflower soup for ages and there was no better time than last weekend. Plus, the girls were game to be my guinea pigs (w0ot!), so testing Gordon Ramsay’s recipe for the first time it was!
Ideal as winter warmer, (fab for the cold and wet weather these days!), this comforting and welcoming classic soup is downright delicious even on its own, but i chose to serve it with one of my favourite dinner rolls, my rosemary wholemeal rolls.
Curried Cauliflower and Cheddar Soup
Serves 6 as a starter or 4 as a light lunch
- 4 tbsp light olive oil
- 1 medium onions, chopped
- 2 celery stalks, chopped
- 1 medium head of cauliflower, cut into florets
- 2 tsp mild curry powder
- 400ml hot chicken or vegetable stock
- 300ml milk
- 100g medium or strong cheddar, grated
Heat half the oil in a large saucepan and add the onions and celery. Stir over medium heat for 3-4 minutes until the vegetables begin to soften. Add the remaining oil and cauliflower florets, curry powder, and season with salt and pepper. Stir well and cook for a couple of minutes. Cover the pan and cook 4-6 minutes, lifting the lid to give the mixture a stir every now and then.
Remove the lid and pour in the chicken or vegetable stock. Bring to a simmer then pour in the milk, adding a splash of water if the liquid does not cover the vegetables. Return to a gentle simmer. Partially cover the pan and simmer for 10 minutes until the cauliflower is very soft.
Use a hand-held stick blender to liquidize the soup, or blend in 2 batches if using a regular blender. Return the soup to the pan and place over low heat. Bring to a gentle simmer then slowly stir in the cheese to melt. Loosen the consistency with a little hot water if the soup is too thick, and taste and adjust the seasoning.
A little curry powder elevates the combination of cauliflower and cheese to another dimension in this soup. Like Pick Yin’s other half commented, i love the subtle hint of spiciness in the soup! and i must say, i’m with Vijay on this one.
But what i really like about this soup is, it’s a cream-free soup!
Yeapp, you read correctly.
How awesome is that?
The smooth and creamy texture came solely from the vegetables, pureed of course. And perhaps the 300ml fresh milk too. So, if you are looking for some healthy and low fat soup or a light meal, this is it. You will not be disappointed. Promise.
Dinner was truly a memorable one. Having mind blowing food is one thing. But great companions? Whoaaaa.. that’s like cherry on the cake! Let’s just put it this way ok? I never ever had a dinner that stretches from 7pm to 1am. 6 friggin’ hours! That says quite a bit eh? :)
Oh, before i forget, check out our scrumptious dinner menu and wipe off that drool already! :P
. curried cauliflower and cheddar soup