This recipe is a go-to when I need something that is quick and easy. I derived it from a recipe given to me by a friend who came across it on America’s Test Kitchen website. If you haven’t heard of them, it is basically a crew of chefs who play around with recipes (30 or more iterations!) until they get them as tasty as possible. So I’ve taken this recipe, simplified it and also made it a bit healthier…but still yummy 🙂 Note that the key to this recipe is the timing of when you put the cauliflower in; half goes in first, then 15 minutes later the rest goes in. This adds depth to the soup by giving it the “the grassy flavor of just-cooked cauliflower and the sweeter, nuttier flavor of long-cooked cauliflower”.
Cauliflower comes from the cruciferous family making it a close cousin to kale, cabbage and broccoli. It is more bland than some of its cousins which makes it extremely versatile and great to use as a base in many recipes. It is very high in vitamin C, vitamin K, folate and also has a healthy dose of fiber and omega 3 fatty acids. Aside from this recipe, I love it roasted in the oven (toss in avocado oil, salt and pepper and roast at 450 deg F until slightly brown).
Super Simple Cauliflower Soup
1 medium head cauliflower, remove core and outer leaves, chop into 1/2 inch slices
1 leek, cut away dark green part, wash thoroughly, thinly slice
1 small onion, halve and thinly slice
2 cubes or 1 teaspoon bouillon (MSG free), I use this one
Salt and Pepper
Coconut oil, avocado oil or organic butter for cooking
Add cooking oil to a large saucepan and set to medium-low heat. Add leek, onion and 1 teaspoon salt. Stir frequently until leek and onion is soft but not browned (approx 7 minutes).
Increase heat to medium-high. Add 4 1/2 cups water, bouillon and just HALF (!) of the sliced cauliflower and bring to a simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Set a timer and go do something else!
Add remaining cauliflower and continue to cook until cauliflower crumbles easily (approx 15-20 minutes).
Use an emulsion blender to puree soup. If you do not have an emulsion blender then blend the soup in a blender – make sure to let the soup cool first! The heat can build up pressure in the blender and blow the top off and burn you and make a mess of your cabinets and ceiling (yes, I unfortunately know this from experience).
I’ve added in other veggies like zucchini which goes nicely with the cauliflower and leek.
I put this soup into 2 or 4 cup glass tupperware so that they’re ready to go when I’m packing my lunch or having dinner.
I often pair this soup with something else like a salad, some quinoa or a small portion of meat. I also like to eat this with some Mary’s Gone Crackers for an added crunch.