Creamy Cauliflower Soup

6 09 2011

Last fall the chef at the restaurant where I was working made a creamy cauliflower soup.  I decided to recreate his recipe with the cauliflower I bought for $1.50.  (I have a huge pot of soup that only cost $1.50, I feel like I’m some kind of scam artist with my grocery bill this week.)

This soup is creamy and satisfying, while still being light and delicious.

Creamy Cauliflower Soup

1/4 cup diced onion

1 clove garlic

2 Tbsp oil (this is optional if you’re using a non-stick pan)

1 head of cauliflower

1 cube vegan soup stock

salt & pepper to taste

water

In a large soup pot, slowly caramelize the onions and garlic over med-low heat.

Chop cauliflower into small pieces, this will help it cook and make it easier to purrée once the soup is cooked.  Stir chopped cauliflower to the pot and stir.

Add enough water to cover cauliflower and the vegan soup stock cube.  Reduce heat to medium and allow cauliflower to cook, approximately 15-minutes.  Taste soup and season appropriately with salt and pepper.

Transfer soup to a blender or food processor.  You want to completely blend this soup in order to get it really creamy.  If you’re like me, you may have to blend the soup in several batches because I was only using a little Magic Bullet.

Done!  How easy was that?

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16 11 2011
Vegan: Winter Cauliflower and Cheddar Soup « Today's Briseis

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20 11 2011
Kind Curried Cauliflower Soup | Real Yoga NYC

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