I'm always looking for new ways to squeeze more veggies onto our dinner plates. So when I get the opportunity to feature them as a main course, I get excited about the possibility of it becoming a family favorite! My family already loves roasted cauliflower florets with just a sprinkling of sea salt. So I thought I would make a meal of it by turning it into a soup instead! I appreciate that there is very little cream despite the smooth, thick texture. The secret is to use an immersion blender or food processor! Garnishing with extras such as shredded cheese, crumbled bacon, croutons and green onion will increase the calorie content slightly, but few people will guess they are eating cauliflower soup instead of baked potato! Looking for a vegan option? Just omit the cream and substitute olive oil and vegetable broth (or stock) for the butter and chicken broth.
- 4 tablespoons unsalted butter
- 1 cup coarsely chopped onions
- 1 1/2 pounds cauliflower, trimmed and coarsely chopped
- 1/4 cup all-purpose flour
- 4 cups good quality chicken broth
- 1/3 cup heavy cream or half-and-half
- a pinch of freshly grated nutmeg
- salt and pepper to taste
- garnishes of your choice
In a large Dutch oven or stock pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent. Sprinkle with a bit of sea salt, about 1/4 teaspoon. Add the chopped cauliflower florets and toss together. Cover and cook for approximately 5 minutes. Next add the chicken stock; stir and partially cover, shimmering for 25 minutes. Using an immersion blender, blend the soup until smooth and creamy. If an immersion blender is not available, a blender or food processor may be used, working in batches. Transfer back to the stock pot, turn off the heat and gently stir in the heavy cream or half-and-half. Finally, add the nutmeg, salt and pepper. Taste and add more if necessary. Ladle into small bowls and garnish with cheese, green onion or bacon if desired. Enjoy!
Recipe modified slightly from Joy of Cooking.