Magic Cauliflower Soup
When I made this soup, I knew it was extra good. A friend was over and I gave him a bowl to taste. He looked at me and said, “This is the best cauliflower soup you ever made.” I think he might be exaggerating a bit, but it is really good.
Making soup is a funny thing. I start out with a base of ingredients and then ad from there based on what I have and what sounds good. I rarely make a soup I don’t like at this point, but some are just better than others. Some are really, really good. I think of it as soup magic.
I didn’t have a name for the soup yet, so I decided to call it Magic Cauliflower Soup. I thought it was funny and fitting. I did write down what I did so I can make it again. I will definitely be making it again.
The soup lives up to its name. It has plenty of flavor, even without the toppings. With the toppings, it becomes something very special.
If you are looking for a really good and easy soup recipe- I suggest you give this one a try.
Magic Cauliflower Soup
3 T. oil
1 large onion, chopped
1 small head cauliflower, chopped- about 6 cups
1 qt. chicken stock, but you could use beef or vegetable stock instead
1 qt. canned tomatoes, I had home canned, you could use a 28 oz. can of tomatoes
4 ribs celery, chopped
2 potatoes, peeled and diced
2 T. curry powder, I used my homemade curry powder
2 t. turmeric
1 t. cumin
Salt and pepper to taste
Mushroom topping:
2 T. oil
1 onion, diced
1 lb. baby Portobello mushrooms, sliced
3 T. chopped parsley
Salt and pepper to taste
Additional toppings:
Green onions, sliced
Cashews, you could also use peanuts
Sesame oil
Heat oil in soup pot and cook onion until tender. Add cauliflower and cook about 5 minutes longer. Add remaining ingredients and cook, uncovered, until vegetables are very tender, about 30 minutes. While soup is cooking, make mushroom topping. Heat oil in medium skillet and cook onion until golden. Add mushrooms and cook until mushrooms are almost caramelized, about 10 minutes. Add parsley and cook a few more minutes. Set aside until ready to use.
Once soup veggies are tender, puree until smooth. To serve soup, ladle some hot soup into a bowl. Top with some of the mushrooms and add a few green onions, cashews and a drizzle of sesame oil. Serves 6.
