you got a velvet mouth, you’re so succulent and beautiful

I feel like every time I come here with a soup recipe I preface it by being all like ughhh soup is the worst and so boring and I’m not even into it but THIS one is okay. Because really, soup is not terribly interesting to me. Why consume a warm vegetal puddle when I could be eating something deep fried or roasted or just generally bringing to the table a more engaging texture than mushy and boiled to death? And yet. You know in the middle of the night when you wake up utterly parched, your throat a sun-baked desert and your tongue a dry, brittle leaf, and yet you’re just, just too sleepy to rouse yourself to get water, so you lie there uncomfortably for minutes shaped like hours fantasising about Fanta? A thirst trap, if you will. Well in the midst of one such lively session of dehydration, I found myself craving chilled soup, soft and cool and quenching and, importantly, with a velvety texture that you can only achieve by borrowing your flatmate’s high speed blender. And so, this recipe was born, in spite of my soup-related misgivings.

I was hoping that the mixture of red beetroot and white cauliflower would turn into my favourite colour, millennial pink, but instead the cooking process rendered it a kind of muted burnt scarlet. The taste however: genuinely incredible. Beetroot can be super earthy (to the point of tasting like literal dirt if you’re not careful) but caramelising it in the pan first before simmering in barely any water retains all its nuttiness and gentle sweetness. Cauliflower’s flavour is less pronounced but it gives a mellow butteriness as well as general body.

I initially didn’t want to add the coconut milk but I cannot deny that its subtle sweetness brings the whole damn lot together beautifully as well as adding an extra creaminess. It really just tastes spectacular and is an absolute pleasure to consume on a hot day, sliding coolly down your throat and making you forget you ever knew what thirst felt like. We’ve been experiencing some genuine unadulterated sunshine in Wellington lately, so, as Rihanna said in response to why she is braless all the time, you might as well make hay while the sun shines.

velvety chilled beetroot and cauliflower soup

a recipe by myself

  • two large beetroot, scrubbed and ends trimmed, roughly cubed
  • half a cauliflower, including stems, roughly chopped into small florets and pieces
  • two garlic cloves
  • sea salt
  • a generous pinch of cumin
  • half a tin of coconut milk
  • olive oil, an indiscriminate amount
  • water, an even more indiscriminate amount

Heat a couple of tablespoons of olive oil in a large saucepan, then add the cauliflower, beetroot, and garlic. Stir them for a few minutes over a medium heat; once they have a nice tan, add just enough water to cover them. Let this simmer away, topping up with water as need be (keep an eye on it as it will evaporate quicker than you think) until the vegetables are extremely tender. This will take around 25 minutes. It will feel like forever.

Remove the pan from the heat. Scoop the vegetables out of the pan into a blender along with the cumin and salt. Blend the hell out of them, then slowly add the remaining liquid from the pan (up to half a cup/125ml) and the coconut milk and blend again till extremely smooth. Taste – does it need more salt? More cumin? More olive oil? If you’re all good with it then all you have to do now is refrigerate it till it’s cold, then pour into bowls and decorate however you please – I drizzled over some more olive oil and coconut milk, chopped up some of the leaves from the beetroot, and sprinkled over some sesame seeds and more cumin and salt. 

If I remember rightly this made like, two generous bowlfuls, but if you want more just add more of the beetroot and cauliflower and coconut milk. It’s a very easy formula and the whole thing is not going to fall apart if you decide to add three beetroot or a whole cauliflower or something. The important thing is to not be scared of how much olive oil you put in there – it’s crucial for that smooth, unctuous viscosity and stops it tasting entirely like merely like pulverised dampened vegetables.

But what of my life, you ask? What the heck have I been up to since I last blogged nineteen months ago? Literally not much really, just making cocktails and yelling “knuckle tatts voice: admin life!” whenever anyone asks what I’ve done with my day; being aghast at the speedy passage of time which continuously pushes more space between my last blog post and that which you’re reading; continuing to bumble along on that ADHD-anxiety life; and metaphorically, for now at least, snorting episodes of Frasier during every free moment.

If you are on a wholehearted soup buzz, then may I kindly but firmly direct your attention to these other recipes I’ve blogged about, such as butternut and pasta soup, cherry tomato gazpacho (another chilled one!) and velveteen parsnip soup, a blog post more notable for how BLATANTLY I’m describing the symptoms of having ADHD years before I’d get diagnosed, than for the recipe itself.

title from: the evergreen banger Born Slippy by Underworld, one of those songs of the genre that I call “this makes me want to head-butt Liam Gallagher”.

music lately:

I saw a production of the Broadway musical Bloody Bloody Andrew Jackson in New Orleans a few years ago, a show about the founding fathers of America that did not capture the world in the way that Hamilton has, but is nevertheless extremely enjoyable, not least because it basically sounds like Green Day wrote the entire libretto (not to be confused with Green Day’s actual Broadway musical, American Idiot.) The song Rock Star could pretty much hold its own with any pop punk tune of the last 25 years and is extremely good to walk down the street to if you need to feel like you could kick a hole in the sky. And The Saddest Song is extremely good to listen to if you want to walk down the street feeling like no one understands what it’s like to be president. It’s SO GOOD.

Bright Eyes, It’s Cool We Can Still Be Friends. Looooooooooool.

The Schuyler Sisters from Hamilton the musical. I mean, it’s taken the world by storm for a reason.

next time: I haven’t cooked anything of consequence lately so I guess it’s time to get consequential. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s