Cauliflower soup? Really? Yes – believe it or not, it is delicious! Making soup from cauliflower wouldn’t have ever entered my mind if it weren’t for the delicious soup served to me at a lunch at a local Thai restaurant. We asked the owner what kind of soup we had just eaten and were stunned to hear that it was cauliflower soup.
I had to get the recipe for this soup. It was such a simple, pure tasting soup. . . but it didn’t taste at all like cauliflower. Anyway, here is a recipe for cauliflower soup. Don’t knock it till you try it. I like this soup blended until very smooth, but you can control the texture by blending a lot, a little or not at all
- 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
- 1 onion, roughly chopped
- 1/2 tsp. salt, plus more to taste
- 2 cloves garlic, chopped
- 1 head cauliflower, chopped
- 2 cups chicken or vegetable broth
- 1/2 tsp. freshly ground white pepper
- 1/4 tsp. freshly grated nutmeg
- 2 cups low-fat milk
- 2 Tbsp. finely chopped parsley, optional
- In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
- Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
- Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
- Add milk and cook over medium-low heat until hot.
- Meanwhile, if you want to add the parsley butter swirl, melt remaining 2 Tbsp. butter and stir in parsley.