Cauliflower Soup

I realized something the other day….I don’t eat a lot of soup.

In the years that I’ve had this blog, I have only blogged about 2 soup recipes (Red Bean & Chicken Noodle).

That’s a really small number, especially when you compare it to the 3,902,380.32 chocolate recipes that I’ve shared with y’all.

Well, that’s about to change. All thanks to my friend, Jamie.

Jamie has been in a bit of a rough shape lately. He had his jaw sawed in half, readjusted, and then put back together.

Sorry. Too graphic?

I came from a biology major. I have no feelings.

Anyways, Jamie is recovering now, but a part of the healing process is that he will not be able to chew for the next month or so. Therefore, everything that he consumes in the next 4 weeks will be in puree/liquid form.

For the next 4 weeks, I will be trying our different soup/puree/sauce recipes on Jamie.

In other words, I have a designated soup guinea pig.

First up, cauliflower soup.

To be honest, I never really took an interest in cauliflower. They look like the boring, bland cousins of broccoli and they don’t pick up flavour all that easily.

With that said, this soup blew my mind.

It’s so easy to make. With only 5 main ingredients, as long as you have a blender of some sort, you can make this soup in less than 30 minutes.

With just 1 head of cauliflower, you can easily make 6 servings with leftover for the next day. In fact, in my opinion, 1-day-old cauliflower soup tastes even better.

Here’s what you’ll need:

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
950ml low-sodium chicken stock or vegetable stock
1/2 cup finely grated Parmesan**
Salt and freshly ground black pepper

  1. Remove the cauliflower core. Wash and coarsely chop the remaining cauliflower, and reserve.
  2. Heat the olive oil in a heavy bottom soup pot over medium heat and add the onion and garlic. Cook until the onions are soft and transparent.
  3. Add the cauliflower and stock. Bring the soup to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft, about 15 minutes.
  4. Remove the soup 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.
  5. Add the Parmesan and stir until smooth.**
  6. Season with salt and black pepper. Keep warm until ready to serve.

** The soup is good with or without the Parmesan. The Parmesan brings a rich, creamy flavour to the soup. If you don’t use Parmesan, your soup will be much lighter, but still delicious.

Recipe from Dave Lieberman

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