Creamy Kale and Cauliflower Soup
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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 about 10 minutes.
Making home made chenna, is like making paneer, but no need to press heavy 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.
Creamy 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
1 tsp fennel
1 tsp coriander
½ tsp rose petals
¼ tsp black pepper
2 Tablespoons fresh thyme— 2 tsps 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 or broth, stir, and cover with a lid to come to a gentle boil.
Turn off heat and let sit for a couple of minutes.
Transfer to a blender and blend for a minute.
Serve immediately and garnish with a spritz of lime juice.