Cauliflower-leek soup

As you might have noticed, I am very much into the comfort food kind of food lately. Creamy and smooth in texture… Something that makes you go like mmm… I think Autumn is the perfect time for this kind of food. You feel like eating something that gives you a warm hug from the inside. This soup is just like this.

Umesu is a Japanese plum vinegar that adds a nice extra sour touch. Actually it is not a real vinegar, but rather the liquid which is extracted during the fermentation process of umeboshi plums. If you don’t have it, you can use lemon. I also use paprika seed oil for the garnish which gives a beautiful red decoration but you can also use normal olive oil and paprika powder.

I am also quite crazy about the whitish creamy color of this soup that comes from the cauliflower, leek and potato. It is extremely easy to make, so what can I say, just dive in.

2 tbsp olive oil

1/2 cauliflower, cut into small florets

The white part of the leek, cut into 1 cm thick rounds

3 potatoes, pilled

3 cups water

1 tsp salt

White pepper to taste (or black one like I used in the photo)

1 tbsp umesu

1 tsp dashi (Japanese bouillon powder, or replace with normal bouillon)

Paprika seed oil for garnish

Preheat a soup pan with olive oil. Add the cauliflower and saute for 2-3 minutes. Add the leeks and saute for 2-3 minutes. Add the potato and saute for 2-3 minutes. If the bottom of the pan gets dry add a pinch of salt or 1 tbsp of water.

Add the water and salt and bring to a boil, lower the fire and simmer for about 15 minutes or until all the vegetables are soft. Add white pepper, umesu and dashi and simmer for 1 more minute. Serve and garnish with paprika seed seed oil. Bon Appetite!

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Photo: Lize Jansen

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