cauliflower soup

October 18, 2011

Its fall people and that means its time for to bring out those yummy comfort soups!  I made this soup yesterday, as I had a head of cauliflower that had to be used up.  This soup was super easy to whip up and required only 5 ingredients.  How easy is that?

I love this soup because it’s a creamy soup without the cream!  The cauliflower makes its taste creamy, so its warm and comforting without all that fat!  My family rates this soup a 10+.  My kids ask for this soup as when the weather starts turning cool.  I often serve this up with some couscous cakes or chickpea veggie burgers. 

Cauliflower Soup:

recipe from Smitten Kitchen
  • 1 medium sized head cauliflower - If you get to large of a head, then you may want to add a bit more chicken stock.
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped – I used a yellow onion
  • 2 cloves garlic, minced
  • 1 quart (4 cups) low-sodium chicken stock or vegetable stock - I used chicken stock – Note:  if you use vegetable stock your soup will look browner than my photo, but it will taste the same
  • 1/2 cup finely grated or shredded Parmesan
  • salt and freshly ground pepper
Remove the leaves and thick core from the cauliflower and then rinse it.  I love rinsing my veggies in this strainer, especially when there is a lot to rinse at once.  
Coarsely chop the cauliflower and set it aside (coarsely chop means to just cut up the vegetable in random sizes).  The below photo is not that exciting, but you can see how the cauliflower is all different shapes and sizes.
Heat the olive oil in a large saucepan or soup pot over medium heat.  Once the oil is heated, add the onion and garlic.  Cook until softened, but not browned, about 5-8 minutes.
Add the cauliflower and stock and bring to a boil. 
Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15-20 minutes.

Below is how it should look.Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot. 

Tip:  If you’re using a blender, wipe out or use a spatula to get all the leftover pieces out of the pot, so you have a nice clean pot for the soup puree.  
Add the Parmesan and stir until smooth.  Season, to taste, with salt and pepper.  Keep warm until ready to serve.  Below is the finished product, doesn’t it look yummy?Top each bowl with a bit of parmesan and some freshly ground pepper.  I sometimes top the soup with some chopped fresh chives, and it tastes amazing, so give it a try sometime.I love making my soups on the weekends or during the day while the kids are at school, and then storing them till dinnertime or later that week.  It just makes dinner that much easier when all you have to do is re-heat some soup and add some warm crusty bread or a pre-made chickpea burger or couscous cake!   

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