Cauliflower is the souper star here
No matter the temperature, no matter the season, I very much like to make soup. Soup is one of those meals that is hearty and filling but also never leaves you feeling so full you’re uncomfortable. Plus, it’s comforting and easy to make to boot!
This weekend I had a head of cauliflower just waiting for something wonderful to happen! So with a bit of onion, veggie stock, a few potatoes, and seasoning I’ve created a silky texture and warm flavor that will make a spectacular dinner (or lunch) along side a lovely piece of garlic bread or a small salad. I for one, will be glad to eat this for several meals this week!
Time: 30 minutes
Servings: 4 to 6
8 cups veggie stock (I make my own)
500 g of yellow (or white) potatoes—I prefer Yukon gold—skinned and cut into 1 inch pieces
1 and 1/2 tsp salt
225 g yellow onion, diced
3 Tbs butter
3 Tbs olive oil
1 head cauliflower, main core removed and florets separated
4 cloves garlic, minced
1/2 tsp ginger powder
1/4 tsp cumin powder
To start, dice the onion and potatoes. Add your stock to a large, heavy-bottomed stock pot along with the butter, salt, and chopped onion and potatoes. Cover the pot, bring it to a boil, and cook for about 10 minutes.
While the onion and potato is cooking, remove the core from the cauliflower and break apart the florets. Add the chopped potatoes to the pot and cook on a low boil until the florets and potato pieces are tender. This will probably take another 12 to 15 minutes.
When all the veggies are tender use an immersion blender to create a smooth texture—be sure to get out all the lumps. Once the soup is smooth and creamy remove the pot form the heat and let site for about 5 minutes. After the soup has rested add the ginger and cumin then blend again with the immersion blender.
That’s is. Easy peasy! Serve this is with some green onion and freshly cracked pepper and enjoy!