On my first trip to Europe I was served soup to start each lunch or dinner. The weather was cold and the warm broth was not only tasty but also comforting. Since that experience I have started to make sure to have soup on hand when the weather turns chilly. Soup is a satisfying comfort food that can be a main dish, side dish, or an appetizer depending on the recipe and your level of hunger.
Cauliflower soup is easy to make
To make a pot of cauliflower soup all you need to add the following ingredients to a soup pot:
- 2 cups water
- 1 stalk celery- diced
- 1 large onion – diced
- 1 medium head cauliflower – diced
Cover the pot and bring to a boil. Once the water begins to boil, reduce heat to medium and continue to cook for 10 minutes.
NOTE: I let my soup cool enough to blend in my VITAMIX. (I have found that if I add it right away the VITAMIX stalls.) An immersion blender can be used right away if time is of the essence.
Gather the following ingredients:
- 2 TBSP flour – I use gluten free flour (Bob’s Red Mill 1-1)
- 2 TBSP butter or vegan alternative
- 1 cup broth – I use low sodium vegetable broth
- 1/2 cup milk of choice – I use almond milk
Remove the ingredients from the pot and blend in VitaMix.
Melt the butter in the pot then add the flour and mix until thickened.
Add the broth and stir until combined/flour dissolves and rolling bubbles begin to form.
Add soup mixture to rue and stir to combine.
Add milk and stir
Serve … garnish with salt, pepper, nutmeg to taste
Options: add seeds or bread crumbs ( I use gluten free) to the top for additional texture
Cauliflower soup does not take much time
You can complete the dish in less than 30 minutes … or more … if you wait to let the mixture cool.
This recipe is versatile
I use this recipe for Broccoli Soup too!
It is important to make the soup without WASTE. If your cauliflower head has green leaves still attached, remove the leaves and use them in another dish like a stir fry.