Last weekend was one of my twin’s Rani’s cello recital. It was a rainy chilly cloudy day on this May morning when Rani had her recital, but that didn’t take away from the beautiful music played by all the student musicians which was held at a charming intimate church venue in Menlo Park.
As I mentioned it was chilly, cloudy and raining all day on this Saturday, and after a successful recital I asked Rani what she wanted for dinner to celebrate, to which she said all she wanted was something warm and comfy like a bowl of soup. I asked her “Are you sure?” All I could think was “What? No pizza, pasta, or cake?” Just soup?” Yup that’s what Rani wanted, and for that matter even her twin sister Anjali agreed that a homemade bowl of soup sounded good on this chilly evening. So I ended up making a big pot of soup with cauliflower and a fresh green onions that I had just received in my Farm Fresh Box.
The cauliflower soup turned out really good with a wonderful green oniony flavor. I could have left the soup with big chunks of cauliflower but to get that green onion flavor to permeate the soup and to make it more pronounced I decided to blend the soup into a creamy consistency. The soup has a distinct onion and cauliflower flavor that comes through in every spoonful. Not only is this soup delicious it’s healthy too. The family liked the soup so much that each member had two full bowls each! Give it a try!
Here is a look at a few pics from Rani’s cello recital.
A successful recital deserves a bouquet of flowers.
Rani’s post-cello recital pics.
Grabbing lunch in Sunnyvale at popular Israeli cafe Falafel Stop.
Cauliflower Green Onion Soup
makes 8-10 generous servings
- 2 medium sized cauliflowers cut into small florets
- 1 bunch of green onion – about 5 stalks cut into small pieces
- 1 onion finely cut
- 2 medium sized tomato finely cut
- 4 garlic cloves minced
- 5 cups vegetable broth
- Salt and pepper
- In a large pot heat 2 tbsp olive oil. Add the green onions, onions and garlic and fry until onions are translucent – about 3 minutes.
- Next add all the cut cauliflower, tomato, salt and pepper and cover the pot. Cook the vegetables for 10 minutes until the cauliflower becomes tender.
- Next add 5 cups broth plus 2 cups water and bring the soup to a boil. Turn the stove off.
- Blend the soup in a blender until smooth and creamy. Be careful with the hot soup when blending. Pour the soup back into the pot and warm through. Soup is ready.
- If you like, add 4 tbsp of goat cheese or cream (optional).
- Sere soup with extra black pepper and chopped green onion. I used the pink flowers of chives as garnish in my soup.