Know why I am super happy these days ? Whoot hoot....my birthday wishes came true...good health and a Kenwood Immersion Blender !!! Dancing on my trotters...I have been enjoying good health now , a year after my surgery and now back to cooking and baking ! God answered my prayer and I am now back to the old days of cooking , cooking and cooking :)
And guess what, God even make my wish come true. A week ago, I received a Kenwood Tri Blade Hand Blender , a birthday gift that comes early :) so super duper happy!
I have been wanting to get a Hand Blender for sometime now and finally it just came in the courier...truly a surprised gift :) I can blend baby food , soups, sauces, milk shakes and mayonaise and lots more and it came with a chopper attachment for chopping meat , vegetables, herbs, nuts and biscuits ...wow, and I discovered it has 10 functions !!! My Jo was thrilled when I told her about how convenient it is to have this blender in the kitchen. She leads a more hectic life than me. And she wants one in her kitchen too. Kitchen Appliances such as this immersion blender is a must have in our modern hectic lifestyle . Save time and energy!
My first attempt using this hand blender and gosh, the soup turned out creamy and smooth ! Check out the recipe and I am sure you too will want to own this hand blender :) Ok, ok... I forgot to mention the soup - it is Roasted Cauliflower Soup With Cummin. A soup that is packed with flavors...a combinations of spices and herbs make this soup super delicious...and with the use of this immersion blender, the texture of the soup is super creamy and smooth....AWESOME soup !
first , season the cauliflower florets with
cummin seeds, curry powder, red pepper flakes,
seasalt, a dash of black peppera and olive oil
then roast for 25 mins
take out after it brown slightly and aromatic
add the roasted cauliflowers into the broth
and simmer for another 25 mins until the cauliflowers
are tender soft and ready for blending
when the soup has cooled down , saucepan blend the cauliflowers until
the soup turns creamy and smooth.
Reheat the soup under low heat....add in the plain yoghurt and stir
till well combined
serve hot and garnish with a sprinkle of paprika
and a dribble of yoghurt
wow...this soup is delicious ! Slurrp !
I love this Kenwood immersion blender !
Roasted Cauliflower Soup With Cummin - adapted from here
1 large head cauliflower (1 1/2 to 2 pounds), halved, cored, and cut into 1 1/2-inch florets
1 heaping teaspoon cumin seeds
1 heaping teaspoon curry powder
4 tablespoons olive oil, divided
salt and crushed red pepper flakes
1 small onion, diced (about 1 cup)
1 clove garlic, minced
3 tablespoons unsalted butter
1 bay leaf * I used 1 tsp of mixed herbs instead of bay leaf
4 cups chicken broth, vegetable broth, or water
1/4 cup plain yogurt
Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Spread cauliflower florets on a large rimmed baking sheet and sprinkle with cumin seeds and curry powder. Drizzle with 3 tablespoons olive oil and toss to coat. Season with a big pinch of salt and crushed red pepper flakes. Place in the oven and roast until just tender, about 25 minutes.
In a large saucepan over medium heat, warm the last tablespoon of olive oil. Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the minced garlic and cook for 1 minute more. Add the roasted cauliflower to the pot along with the butter, bay leaf, and broth (or water). Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes. Pick out and discard the bay leaf.
In a blender, carefully puree the soup in two or three batches until very smooth. Return the soup to the saucepan and stir in the yogurt.
Rewarm over medium heat, adding more water to create a thinner consistency if you’d like. Season with olive oil, salt, and pepper for serving.
Soup can be stored in an airtight container in the refrigerator for up to 5 days.