If this soup could talk, it would tell you (in Kenneth Parcell’s voice, of course),
hey Ms/ter, I may be seedy but I am not run down
Indeed, there is nothing shabby or unsavoury about this soup. Au contraire, roasted and powdered sunflower and pumpkin seeds provide this soup an edge and a blooming dose of superiority.
As we know, seeds are full of goodness and health. To quote John Summerly, a seed “is an embryonic plant itself and the origin of nutrition. A plant goes to great lengths to produce each seed and fill it with high concentrations of vitamins, minerals, proteins, essential oils and dormant enzymes.”
If seeds are so good for us, I wondered why the word seedy has such a negative connotation so I did a bit of research and according to Online Etymology Dictionary, “[the] meaning ‘shabby’ is from 1739, probably in reference to the appearance of a flowering plant that has run to seed.”
So there we go. That’s our etymology lesson for the day!
Coming back to this elegant soup, apart from the seeds, it also becomes extra special because of the cauliflower leaves and stalks which are included.
So let me share my kooky and seedy cauliflower soup recipe with you.
1 Small head cauliflower with fresh green leaves and stalk attached
1 Large onion
1 Pod garlic
1 Vegetable stock cube
1 Tablespoon mix of sunflower and pumpkin seeds
1 Tablespoon olive oil
A generous pinch of freshly ground pepper
Salt to taste
- Take the seeds and dry roast them in a pan till they become a couple of shades darker (see photo below). You will know that they are done when they emit a nice and toasty aroma.
- Once the seeds have cooled down completely, powder them. You can coarsely grind them if you prefer, no hard and fast rule about this.
- Next, remove the leaves and stalk from cauliflower and set aside.
- Coarsely chop the cauliflower, wash the florets and put them in a soup pot or equivalent.
- Add 1 cup of water, salt to taste and the stock cube to the cauliflower.
- Place the pot on high heat, bring to boil, cover, lower the heat and let the vegetable simmer for about 10 minutes till it is tender.
- Strain the cooked cauliflower, reserving its cooking liquor.
- Puree the cauliflower and mix it with its liquor to get the soup base.
- Next, take the onion. Peel, wash and finely dice it.
- Wash the cauliflower leaves and stalk and finely chop them.
- Peel and chop the garlic.
- In a saucepan, place the chopped onion, leaves, stalk and garlic along with a pinch of salt and the oil.
- Mix well and put the saucepan on low heat.
- Cover and let the vegetables cook for about 5 to 7 minutes.
- Remove the lid and add the cauliflower soup base along with the crushed pepper.
- Stir, cover and let the soup cook for about 12 to 15 minutes on very gentle heat.
- Once bubbles start forming, you know it is done so take it off the heat and pour the soup in a bowl.
- Sprinkle the powdered seeds and serve.
This is my cauliflower with its fresh leaves and stalk
The leaves and stalk washed and awaiting the chopping board.
To give you some idea as to how far to toast the seeds. The bottom bowl contains raw seeds whereas the top one has the toasted ones.