My Best Ever Cauliflower Soup!!
My friend Kim and I used to laugh at the covers of all the December issues of women’s magazine. They were lined up by the check-out at every grocery store. They always declared it was “The Best Christmas Issue Ever!!!” It was just something that struck us both funny.
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, wait for it…”This is the best cauliflower soup you ever made.”
I didn’t have a name for the soup yet, so I decided to call it My Best Ever Cauliflower Soup. I thought it was funny- I hope you do, too. It is also a nod to my sweet friend. Kim would have gotten the joke.
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.
My Best Ever 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.
Spiced Cauliflower and Carrot Soup
I love to cook with what I have on hand. Some of my best meals have come out of a forage in my fridge, freezer and pantry. This is one of those recipes.
I had been to a favorite produce market and they had the most beautiful fresh cauliflower. I couldn’t resist. I had also picked up some other produce. I had picked up a lot of other produce.
I can’t help myself. I see the bounty of fruits and veggies and I buy more than I should. Not a surprise, the cauliflower got pushed to the back of the fridge.
A few days later, I was looking for inspiration- and there it was- this lovely head of cauliflower.
I thought of soup right away. I often use cauliflower in soup. I also had a bunch of carrots, so I decided to use them together. The combination, paired up with some of my favorite seasonings, made for an excellent meal.
I served it with a drizzle of hot sauce, and a little fresh parsley from the garden. This soup freezes well, so I may save some for another day.
While I ate it hot, this soup could be served cold.
Spiced Cauliflower and Carrot Soup
3 T. oil
1 large onion, chopped
3 cloves garlic, minced
1 small to medium head of cauliflower, cut into florets
1 lb. carrots, peeled and chopped
1 sweet potato, peeled and sliced
2 c. diced fresh tomatoes or canned tomatoes, I used a pint of home canned tomatoes.
4 c. chicken or veggie stock*
2 T. curry powder
1 T. ground cumin
2 t. smoked paprika
2 t. ginger
Hot pepper sauce, to taste, plus extra for topping the soup
Salt and pepper to taste
Fresh chopped basil, cilantro or parsley for garnish, optional
Heat oil in soup pot and cook onions until golden brown. Add garlic and cauliflower and cook another couple of minutes, being careful not to burn the garlic. Add the rest of the veggies, the stock and spices and bring to a boil. Reduce heat to a simmer and cook soup, covered, until veggies are tender. I like the soup to cook at least an hour so the veggies are really tender. Puree soup until smooth. I use an immersion blender. If you are using a standard blender, and the soup is hot, puree in small batches and remove the middle piece from the blender lid. Place the lid on the blender and cover with a towel. Hot soup will splash up, and you need to be careful not to get burned. Adjust seasonings. Can be served hot or cold and freezes well. Drizzle some hot sauce on soup when serving and some chopped fresh herbs, if you like.
* You might need a little more stock, depending on how thick you like your soup. I often add extra stock at the end.
Best Cauliflower Soup- Ever!
My friend Kim and I used to laugh at the covers of all the December issues of women’s magazine. They were lined up by the check-out at every grocery store. They always declared it was “The Best Christmas Issue Ever!!!” It was just something that struck us both funny.
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, wait for it…”This is the best cauliflower soup you ever made.”
I didn’t have a name for the soup yet, so I decided to call it My Best Ever Cauliflower Soup. I thought it was funny- I hope you do, too. It is also a nod to my sweet friend. Kim would have gotten the joke.
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.
My Best Ever 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.
My Best Ever Cauliflower Soup
My Best Ever Cauliflower Soup
My friend Kim and I used to laugh about the covers of all the December issues of women’s magazine. They always declared it was “The Best Christmas Issue Ever!!!” When I made this soup earlier today I knew it was extra good. A friend was over and I gave him a bowl to taste. He looked at me and said, wait for it…”This is the best cauliflower soup you ever made.” I didn’t have a name for the soup yet so I decided to call it My Best Ever Cauliflower Soup . The soup lives up to its name. The soup itself 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.
My Best Ever Cauliflower Soup
3 T. oil
1 large onion, chopped
1 small head cauliflower, chopped
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 small 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. When soup is done, puree until smooth. To serve soup ladle some hot soup into a bowl. Top with some mushroom mixture and add a few green onions, cashews and a drizzle of sesame oil. Serves 6.
