Creamy Cauliflower Soup

Autumn is not my favorite time of the year, I love warmth and sun, but now it's already cold, windy and wet. However I just adore those dark relaxing evenings with hot cup of tea and a peace of homemade delicious vegan pie, sitting with your love and just talking or watching a movie... At time like this you can let go of everything and just be here and now. Being in harmony and love with yourself is extremely important, just so we can live our life to the fullest and spread joy around. 

In these days of autumn the most tempting meal is hot creamy soup. That's why today I will share with you cauliflower soup, though today I ate simple vegetable soup, which as my husband said was amazing, yet I just felt only soft consistency, because I'm a little bit sick... it is strange to live without taste. This vegetable soup recipe I will share with you next time, stay tuned!

All my soups is made very easily, but they also have one more thing in common - they are divinely delicious. :) Simple, gentle, sometimes reminds of East Asia, and sometimes of my childhood grandmothers soup. This cauliflower soup turned out to be a little bit spicy, so I would count it amongst at the East Asian flavor. I still prefer the sweet taste, so next time I would add less curry spices, though sometimes I like pungent taste which warms up the entire body. 

Ingredients 

1 medium cauliflower 

3 potatoes 

1 onion 

1 carrot 

4 bay leaves 

5 black pepper 

2 cloves of garlic 

1 teaspoon curry (if you want spicy soup, then use 2 tsp) 

1 teaspoon of turmeric 

1/2 teaspoon of sweet red pepper powder 

1/2 teaspoon of cinnamon 

1 teaspoon white mustard seeds

Method

Peel the potatoes, carrot and onion. Cut the potatoes into cubes, wash with water. Cut the carrots into thin strips, finely chop the onion. 

Boil about 1.5l of water, when the water comes to a boil pour your vegetables, bay leaves and black pepper into the pot and cook on medium heat 

Wash the cauliflower and cut into equal-sized pieces, add them to the pot and boil for about 10 minutes. When the water comes to a boil, reduce heat and cook on low heat. 

When the soup has been cooking for about 10 minutes, preheat a couple of tablespoons of oil in a small skillet on medium heat. When the oil has heated add the mustard seeds, cover with a lid if it jumps and wait a few seconds, then add the curry, red sweet pepper powder, cinnamon, turmeric and stir everything. Then squeeze the garlic (I recommend to remove the inner part of garlic), stir and cook for 10-15 seconds, turn off the heat and pour all the spices into the soup. 

Cook the soup until all the vegetables become soft and easily chewed, then turn off the heat and mash the soup with the blender.

Enjoy!

If you also feel out of balance, I recommend you to read this article, which might help: 

How To Quit Negative Self-Talk & Get Happy