Cauliflower Soup
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This very easy and delicious soup can be enjoyed with just the cauliflower or use it as a creamy base, adding any of your favorite vegetables to create a one of a kind winter soup.
1 head cauliflower, washed and broken into florets
olive oil 1 onion, chopped 1 clove garlic, minced or chopped fine 1 tablespoon cumin powder pinch cayenne pepper salt and pepper to taste 2 cups chicken broth 1/4 cup heavy cream (optional) |
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In a large soup pot, saute the chopped onion in the olive oil over medium heat until transparent.
Add the garlic and cumin. Stir and let the flavors blend for a minute.
Place the cauliflower into the pot along with the broth. Bring to a boil and reduce the temperature, cooking until the cauliflower is tender.
Using an immersion blender in the pot, or transferring to a traditional blender, blend the soup until it is your ideal consistency. I enjoy a little texture so I don't blend the soup until it's completely smooth, although of course you can.
Return to the soup pot and adjust the liquid content if necessary. Add any additional vegetables and cook until everything is just how you like it.
I have indicated that the heavy cream is optional because I don't really think it's necessary, but you might like the consistency it offers.
Option 1: Instead of cooking the cauliflower in the soup pot with the broth, mix the florets with the olive oil, salt, & pepper and place in an oven proof dish. Cook at 450 degrees until the cauliflower is browned and cooked through (about 20 minutes). Add to the soup pot along with the broth and blend. This will give the cauliflower a nutty flavor that can add a nice depth to the finished soup.
Option 2: This soup can also be mighty tasty served cold in the summer with a bit a lemon stirred into the soup before chilling.
In all honesty, cauliflower is so nutritious and versatile, I encourage you to play around with it to see what kinds of tasty combinations you can come up with!
Add the garlic and cumin. Stir and let the flavors blend for a minute.
Place the cauliflower into the pot along with the broth. Bring to a boil and reduce the temperature, cooking until the cauliflower is tender.
Using an immersion blender in the pot, or transferring to a traditional blender, blend the soup until it is your ideal consistency. I enjoy a little texture so I don't blend the soup until it's completely smooth, although of course you can.
Return to the soup pot and adjust the liquid content if necessary. Add any additional vegetables and cook until everything is just how you like it.
I have indicated that the heavy cream is optional because I don't really think it's necessary, but you might like the consistency it offers.
Option 1: Instead of cooking the cauliflower in the soup pot with the broth, mix the florets with the olive oil, salt, & pepper and place in an oven proof dish. Cook at 450 degrees until the cauliflower is browned and cooked through (about 20 minutes). Add to the soup pot along with the broth and blend. This will give the cauliflower a nutty flavor that can add a nice depth to the finished soup.
Option 2: This soup can also be mighty tasty served cold in the summer with a bit a lemon stirred into the soup before chilling.
In all honesty, cauliflower is so nutritious and versatile, I encourage you to play around with it to see what kinds of tasty combinations you can come up with!
