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.
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.
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.
