Life is certainly a roller coaster ride where somedays you are in great shape and can enjoy all the desserts you love and then you have had one too much and you end up gaining weight beyond an negligible limit. So while navigating this low and waiting for the next high you gotta deal with the situation you landed yourself in, even while knowing you are a very difficult person to take care of:p
Like after years of knowing myself I know no salads and tasteless diet will be approved and will meet a nose wrinkled in disapproval. And what works best is foods that are familiar and still healthy. So I look towards the diet I have been fed all my life for inspiration. Indian food. And while I am trying to make a cauliflower soup I am reminded of gobimatar sabzi when I look at the cauliflower. So why not use it as an inspiration right?
Gobi matar is usually made with regional oils before the advent of refined oils and here I am taking mustard oil for my particular recipe. Mustard oil has a sharp flavor which will be balanced by the cream and cauliflower in my soup. And the green peas will add freshness to the dish. Whats more, mustard oil is often used for salad dressings.Ask any Bengali and they will wax eloquently on the benefits of mustard oil and how they top their foods with it have often used it to top off their food with it often.Which works for me! So I set about the task at hand.
1 cup boiled cauliflower florets
half cup fresh green peas boiled
half cup milk
1 tsp pepper
1tsp mustard oil
Puree the cauliflower in a blender. In a soup pan, add the cauliflower puree and give it a good stir and let it cook for 5 min to remove any raw smell out.
Add cream and milk well till the puree and milk have come together.
Season with salt and pepper. Add the fresh peas.
Serve with raw mustard oil topping.