Date: June 25, 2025
Camera: Canon R5 Mark II + EF 50mm f/1.8 | Lighting: Natural side window light | Theme: Home Cooking
Reflection
Some of the best dishes come from limitations. I found myself craving something warm and hearty — a creamy cauliflower cheese soup — but I had no potatoes, no broth, and just a few vegetables left in the fridge. Normally, I’d reach for stock or at least a bit of cream. But tonight, I decided to improvise and trust the process.
I sautéed purple onion and garlic in olive oil to build depth, then added chopped cauliflower and carrot into the blender with plain water. No bouillon. No fancy base. Just a blend of simplicity and heat — courtesy of the soy milk mode on my blender, which simmers and blends for 30 minutes. At the 25-minute mark, I lifted the lid to drop in a handful of shredded cheese, then let the blender finish the job.
The result was unexpectedly beautiful — smooth, rich, and comforting. The sautéed aromatics carried the flavor, while the cheese gave it body and warmth. No potato needed. No broth missed. It reminded me that flavor isn’t always about what you have — sometimes, it’s about what you make of what’s left.
The color surprised me — not the pale ivory of a classic cream soup, but a natural swirl of soft yellow from the carrot and cheese, tinged with a greenish hue from the onion and olive oil. Just before serving, I added a few slices of ripe avocado, which melted gently into the heat and added another layer of creamy richness. It looked earthy and honest — a bowl not polished for presentation, but true to its ingredients and spirit.
I ended up having two bowls. My mom finished the first one — a quiet nod of approval I didn’t need to ask for. She didn’t say much, but I noticed she didn’t leave a drop. That’s the kind of compliment that means the most.
Notes on the Shot
- Setup: Natural light from kitchen window, bounce card on the left
- Camera: Canon R5 Mark II with EF 50mm f/1.8
- Style: Clean, homey, with warm tones to enhance the soup’s creamy gold hue
- Post-processing: ON1 Photo RAW with light tone curve and clarity boost
- Tip: When photographing light-colored soups, use a neutral backdrop and avoid harsh light — it preserves the softness and richness in the textures.
Recipe: Creamy Cauliflower Cheese Soup (No Broth, No Potato)
花椰菜奶酪浓汤 / Sopa cremosa de coliflor y queso
“No stock. No potato. Just cauliflower, carrot, garlic, onion, cheese, and a bit of trust.”
Servings: 2–3
Ingredients
- 1/2 head cauliflower, chopped
- 1 small purple onion, chopped
- 1 small carrot, sliced
- 1–2 garlic cloves, minced
- 2 cups water
- 1/2 to 3/4 cup shredded cheese (cheddar or blend)
- 1 tbsp olive oil
- 1/2 tsp salt
- Black pepper to taste
- Optional: a few slices of ripe avocado added at the end
- Optional: pinch of paprika or nutmeg for added depth
Instructions
- Sauté chopped onion and garlic in olive oil until soft and fragrant, about 5–6 minutes.
- Add sautéed onion, cauliflower, carrot, water, and salt to the blender.
- Start the 30-minute soy milk mode (heats and blends slowly over time).
- At 25 minutes, carefully open the lid — the blender will pause — and add shredded cheese. Close the lid to resume the final 5 minutes.
- After the cycle completes, taste and adjust seasoning with black pepper and optional spices.
- If desired, blend briefly again on low to ensure the soup is silky and fully mixed.
- Serve hot. Optionally top with avocado slices or a drizzle of olive oil.