As promised, I'm back with my cauliflower soup recipe. What I can't promise you is that my photos are any better this time around. But let's get on with matters. It goes without saying, if you're not a fan of cauliflower, then clearly this isn't your soup. I happen to love cauliflower. My parents only had to wait twenty-nine years for this to occur, but here I stand a cruciferous convert. I've made this soup twice in the past two weeks. It's a humble soup. It's not flashy. There are no surprises, no magic, and no fireworks. Yes, there's garlic and onion sauteed in coconut oil, but at the heart of it all, it's pureed cauliflower. It's as basic as it gets.
Nevertheless, it's all I can think about this time of year. As the weather starts cooling off and the leaves begin falling, I curl up with bowls and bowls of this. I make pureed vegetable soups throughout the year; asparagus, tomato, potato and leek, and butternut squash. They all follow the same format using stock and a few standby staples. Since there are so few ingredients at play, use the best cauliflower you can find. I'm still getting some beautiful heads of cauliflower in my CSA share. The same goes for vegetable stock. Be sure to seek out good quality. I like to season the whole pot generously with salt and pepper. It has a nice, thick texture, which almost reminds me of potato soup. It tastes clean, pure, and wholesome. Buttered toast makes a nice companion, as does a grilled cheese sandwich. Just in case cauliflower isn't your thing, I'll be back soon with something on the sweeter side.
~Cauliflower Soup Recipe~
1/3 cup coconut oil
1 large onion, chopped
3 garlic cloves, minced
1 medium cauliflower, broken or cut into florets
5 cups vegetable stock
sea salt and pepper to taste
In a large soup pot, add coconut oil, onion, and garlic over medium heat. Saute for about five minutes or so, until the onion has softened. Add cauliflower florets and vegetable stock. Bring up to a boil. Reduce heat and simmer for about thirty minutes, until the cauliflower has softened. Puree with an immersion blender or in batches in a blender. Add additional stock if you'd like to go thinner. Add sea salt and pepper to taste. Drizzle with additional coconut oil before serving if you like. Serves 6.