Soups and Stews

Cauliflower Soup


Cauliflower is not my husbands favourite vegetable, which means it doesn’t come into our house very often.    However, when I saw a bin full of fresh, creamy white cauliflower at the market the other day, I could not resist.   Plus, Kevin was away for a few days, so no eye rolling  or comments from my better half as I placed it in the cart!!

It was a fairly large head of cauliflower, and though I enjoyed it fried, stir-fried, and raw, I still had nearly half a head left that needed to be turned into something fantastic before it was too late.   So, I made this soup, which  allows the subtle flavour of the vegetable to shine.   I hope you enjoy it.  The colour of the soup, by the way,  comes from the spices and the slight caramelization of the onions.

This will make 2 servings as a main course with crusty bread/salad and/or sandwich, or 4 appetizer servings.

Cauliflower Soup

1 Tablespoon butter

1 onion, diced

1 clove garlic, finely chopped

1 teaspoon ground cumin

1/4 teaspoon ground fenugreek

1/8 teaspoon cayenne pepper

3 cups cauliflower, chopped into fairly small bits, about 1/2 a head

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

pinch sugar

2 cups chicken stock

1 cup water

1/2 cup whole milk

additional salt and pepper to taste

1/4 cup grated sharp cheddar cheese

2 Tablespoons chopped almonds,  toasted

2 Tablespoons cilantro, finely chopped

Melt butter in medium pot over medium heat.  Add onion and garlic and cook until onion is translucent.  Add cumin fenugreek and cayenne.  Cook, stirring until spices are fragrant, about 1 minute.





Add cauliflower, salt and pepper, and cook stirring occasionally for 5 minutes.

Add sugar, water and chicken stock and increase heat to high.  Bring to boil, then reduce heat and simmer partially covered for 25 minutes, until cauliflower is very tender.

Remove from heat.  Using a hand held blender carefully puree soup.

Once soup has been pureed, add milk and taste for seasoning, adding additional salt and pepper to your taste.  Re-heat over low heat, until steaming, but DO NOT allow to boil.

Ladle into bowls, and garnish with grated cheese, toasted almonds and cilantro.

Serve immediately.

COOKS NOTE:  If you don’t have a hand held blender, let mixture cool slightly, then working in batches, CAREFULLY, puree soup and return to pot.









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