Kale and Cauliflower Soup
Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.
Who does not love a creamy soup on a winter day? Last night, it was a combination of kale and cauliflower that made it in our evening meal, and blended with fresh made chenna, a soft curd cheese to give this soup a rich texture, but still easy on digestion. Combined with a soothing spice combination with a hint of heat and woodsy elements from black peppercorns and thyme, this soup was comforting and delicious!
Made creamy by blending chenna, a soft curd cheese you can make fresh in 15 minutes.
Making home made chenna, is like making paneer, but no need to press heavily on the curds to make a patty. Chenna has a similar texture to ricotta cheese and is simple to make. Boil some whole milk, the best quality you can find, let it come to almost a boil, then add a curdling agent- I use a lime, to separate the curds from the whey. Strain and press with the back of a spoon, then transfer to a bowl. It will keep fresh for 3-5 days covered in the refrigerator.
Kale & Cauliflower Soup
Makes 3-4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
INGREDIENTS
½ cup fresh soft curd cheese or chenna
3 cups cauliflower - about ½ head of cauliflower cut in medium chunky pieces
2 cups kale - about 4 leaves, stemmed and cut in pieces
4 cups water or vegetable broth
1 Tablespoon ghee or olive oil
½ tsp fennel
½ tsp coriander
½ tsp rose petals
½ tsp rosehip, ground
¼ tsp black pepper
1 Tablespoon fresh thyme, or 1 tsp dried thyme
Salt to taste
INSTRUCTIONS
Heat ghee or olive oil on medium-low heat in a medium size pot, then add spices and stir all together.
When aroma of spices is released, add the cauliflower, kale and chenna, turn up heat to medium-high, and combine all together coating them with the spices.
Add water and cover with a lid. After 5 minutes, stir, and turn heat down to low and let sit for another 5 minutes.
Transfer to a blender and blend for a minute.
Serve immediately and garnish with a spritz of lime juice.