The good news is it’s always soup season. The better news is that you will always have ingredients on-hand to make some sort of soup. Tonight’s soup used a head of cauliflower that’s been waiting in the fridge since the weekend, and if cauliflowers could talk this one definitely kept talking to me out of the side of its mouth (because can you visualize a cauliflower with anything but a sideways mouth? Me, either.).
My friend Dawna, who originally shared the recipe with me, and I have been making this soup for almost 15 years and haven’t changed one thing from the original recipe. That should tell you something because I always change recipes, and I rarely make the same thing twice. That’s about as big an endorsement as you can get from this kitchen. This is also in my daughter’s top three favorite meals I make.
Oh, and if you do not own an immersion blender go and buy one immediately before you attempt to make this soup. Click here to order one now, and have it delivered straight to your door. Just like that. Easy button!
Cream of Cauliflower Soup
Of course if you're going to make soup you must make muffins to go with it! At least that's the rule in my kitchen! For a delicious cinnamon muffin recipe click here!
Ingredients:
- Extra Virgin Olive Oil - 2 T
- Onion - 1 medium, chopped
- Cauliflower Head - chopped into florets
- Vegetable Broth - 2 cups
- Ground Coriander - 1/2 tsp
- Plain Milk Substitute (soy, almond, rice) - 1 cup
- Salt - 1/2 tsp
- Pepper - 1/4 tsp
Instructions:
Coat bottom of large stock pot with oil. Over medium-high heat, cook onion until tender. Stir in cauliflower, coriander, salt and pepper. Add broth and milk and bring to a low boil, then immediately reduce the heat and simmer 20-30 minutes until the cauliflower is soft.- Using your immersion blender, puree the contents of your stock pot until smooth. You might need to tilt your pan to be sure you get the blender fully immersed in the liquid, and spend time to be sure you grab all the pieces of cauliflower and onion. Now would be the time to add more milk if you want to change the consistency. If you do not have an immersion blender and still want to make the soup PLEASE BE CAREFUL. You will need to allow the soup to cool for approximately 15 minutes before you start scooping out small portions at a time and dumping it in your blender. You won't be able to blend the entire batch at once so I assume you'll need to figure out an assembly line of sorts with another bowl for the post-pureed soup.
- That's it. You're all finished! How easy was that?!
I’m with you. If you’re going to make soup you MUST splurge on an immersion blender. It will be SO worth it!
I’ve never made a cauliflower soup (and I make a lot of soup!). It’s never seemed super appetizing to me for some reason. However, with your endorsement, and the fact it’s in Lindsay’s top 3 – I’m ready to give it a try!
I am soooo hungry!
Can I come over?
:)
Just made this tonight, and it was delicious! I chose to cook the cauliflower in only the vegetable broth and then added my milk after blending. I used 1/2 c cream and 1/2 c milk just because I happened to have cream left over from a different recipe. Mmm mmm, tasty! Even my skeptical kids were fans!
Okay, what DOESN’T taste good with cream? Of course they’re going to love it! Glad you enjoyed it!
Oh talented Arminda…I just made this soup for supper and ummm…it is delicious! Both of my girls (5 and 3) sampled a taste and they begged for more! It might turn into a 4:00 dinner instead of a 5:00 dinner…just to eat it all up!! YUM!
Yay for yummy soup AND a soup that gets more veggies into bellies!