I am apparently very busy those days and just wanted to share a tip with all of you who face similar problems once in a while. When I can’t spend much time in my kitchen at home, I do a vegetable puree soup. The texture and density comes from the vegetable you have chosen itself. And yes, this works with many vegetables. So I just check what’s in the fridge – carrots, pumpkin, broccoli or cauliflower. I follow always the same procedure: Clean the vegetables, cut them into chunky pieces and steam them over boiling water until they are tender enough to puree them in a blender with some liquid. This can be vegetable stock, milk, or simply water. I season the soup and it can be served.
Here is my favorite cauliflower soup. A vegetable often underestimated. You should try it. The lentils are an extra, the soup tastes also great without them, just sprinkled with some chives or a cloud of whipped cream.
Cauliflower Velouté with Beluga Lentils Caviar
2 generous Portions
What to buy
300 g cauliflower
600 ml vegetable stock and 100 ml milk
½ garlic clove
25 g each of carrots, zucchini and leeks
25 g Beluga lentils (very small black lentils)
5 ml olive oil and 5 ml herb oil
Nutmeg, salt and pepper to taste
How to make it
Use the whole cauliflower for the soup: Cut it into chunky pieces and steam until it is soft. Blend the cauliflower with 500 ml of the vegetable stock, the milk and garlic until a creamy texture is achieved. The amount of liquid might be increased if the soup is too thick. Season the soup with salt, pepper and a little bit of freshly grated nutmeg.
For the lentils dice the carrot, zucchini and leeks. Braise the dices in olive oil; add the beluga lentils and 100 ml of vegetable stock. Simmer for 10 minutes and set aside. Pour the soup into warm soup bowls, place beluga lentils in the center and drizzle some herb oil over the soup.
For those who wonder now how I make the herb oil: I will share my recipe with you very soon!