Cauliflower, a versatile vegetable often relegated to savory dishes, takes center stage in this surprisingly delightful sweet soup. Forget the usual creamy textures; this recipe offers a light, subtly sweet broth infused with the delicate flavor of cauliflower, enhanced by aromatic spices and a touch of sweetness. It's a unique culinary adventure that challenges preconceived notions and promises a taste sensation you won't soon forget. This fragrant and healthy soup is perfect for a light meal or a comforting dessert, offering a refreshing alternative to traditional sweet treats.
Imagine the tantalizing aroma of simmering spices mingling with the gentle sweetness of cauliflower. This recipe, a delightful fusion of savory and sweet, is surprisingly easy to prepare. Ready to transform this humble vegetable into a culinary masterpiece? Let's dive into the simple, step-by-step process to create your own fragrant cauliflower sweet soup.
Tools Needed
- Pot
- Stove
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Soak dried beans and peeled green beans for 2-4 hours (or overnight).
- Boil the beans with 1.5 teaspoons of salt for 5 minutes after boiling starts. Then drain.
- Cook the beans again for 15 minutes on low heat.
- Prepare the tapioca starch and tapioca flour mixture.
- Boil water chestnuts for 10 minutes.
- Cut boiled water chestnuts into thin pieces.
Step 2. Make the Sweet Broth
- Mix rice flour, Van, tapioca starch, lidded flour, Mui Ca Phe Muoi, and water. Cook until thickened.
- Boil rock sugar and water chestnuts with pandan leaves for 5-7 minutes.
Step 3. Combine and Thicken
- Add the tapioca starch mixture to the water chestnut mixture, then add the cooked beans.
Step 4. Add Fragrance and Serve
- Add grapefruit flower water for extra fragrance.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Using both tapioca starch and tapioca flour creates a more fragrant and delicious soup compared to using only tapioca starch.
- Adding the broth ingredients from the beginning prevents clumping and retains a rich flavor.
- Don't overcook the water chestnuts or pandan leaves.
- The order of adding beans and tapioca starch depends on the type of starch used. For tapioca flour, add beans first, then flour.
Nutrition
- Calories: approximately 1200-1500
- Fat: 1-2g
- Carbs: 250-300g
- Protein: 20-25g
FAQs
1. Can I use frozen cauliflower for this recipe?
Yes, frozen cauliflower works well. Just make sure to thaw it completely before adding it to the soup to prevent it from watering down the broth.
2. What can I substitute for the [mention a specific ingredient, e.g., coconut milk] if I don't have it?
If you don't have coconut milk, you can substitute with another milk like almond milk or even regular milk, but the flavor profile will be slightly different. You could also add a little extra sugar to compensate for the lack of coconut cream's sweetness.
This fragrant cauliflower sweet soup is a testament to the surprising versatility of vegetables and the delightful unexpectedness of flavor combinations. Enjoy this unique and refreshing recipe as a light meal, a unique dessert, or a conversation starter at your next gathering. We hope you savor every spoonful of this innovative and delicious creation!