Cream of Cauliflower Soup

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!

Serves 4

Ingredients

  • 2 T Olive Oil
  • 1 medium chopped onion
  • 1 head cauliflower, chopped into florets
  • 2 cups vegetable broth
  • 1/2 tsp ground coriander
  • 1 cup milk (I use whatever milk substitute is in my fridge: rice, soy, almond, etc., but always plain)
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

  1. 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.
  2. 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.
  3. That’s it. You’re all finished! How easy was that?!

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 tonight’s delicious cinnamon muffin recipe click here!

Cauliflower Soup

Don’t make that face. I know what you’re thinking – Isn’t it enough to put cauliflower on a veggie tray next to the carrots? This really is the simplest soup to prepare, and so creamy & delicious you will wonder how you ever survived soup season without it! (Yes, there is a soup season.)

Ingredients

  • 2 T olive oil (just eyeball it)
  • 1 medium chopped onion
  • 1 head of cauliflower, chopped
  • 2 cups vegetable broth
  • 1/2 tsp ground coriander
  • 1 cup unsweetened soy milk
  • salt & pepper to taste

Prep Tip: be sure to chop both your onion and cauliflower before you begin cooking.

Process

  1. Cook the onions in the olive oil until they’re soft, then add the chopped cauliflower. You’re simply trying to get the cauliflower slightly cooked before adding your liquids and seasonings.
  2. Bring this mixture to a boil, then reduce the heat and simmer for approximately 30 minutes. (This is a great time to bake your muffins so everything finishes simultaneously.)
  3. Turn off the heat – if you’re waiting for your muffins, let the soup cool down for 15 minutes.
  4. Blend it all up! I am in love with my immersion blender, so that is my kitchen tool of choice for perfect soup making. I blend right there in my stock pot and serve directly into the bowls. If you prefer to transfer the entire vat of boiling liquid to a food processor – good luck.

Mmmmm

It was definitely a soup & muffins night at our house. I served up two of our favorites: cauliflower soup & cranberry-pineapple muffins.