RECIPE: Cauliflower Soup With Parsley

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CAULIFLOWER SOUP WITH PARSLEY

 

Sinfully ÔcreamyÕ and very simple.

 

This soup is from Donna KleinÕs excellent new _Vegan Italiano_, more or less

I highly

recommend the book, by the way! The soup is wonderfully garlicky and is said to

be

popular in the island of Sardinia. Clearly I have missed a great culinary

destination!

 

To serve 6.

 

1 lg head cauliflower (ca 2 lbs), cored and separated into florets, cut into

1/2-in pieces

1/4 cup olive oil

4 large cloves garlic, finely chopped

1/4 tsp crushed red pepper/chili flakes, or to taste

4 cups veg stock (low sodium kind if possible, otherwise maybe no need for salt)

1/2 tsp salt or as needed, to taste

freshly ground black pepper, to taste

1/4 cup finely chopped fresh flat-leaf parsley (IÕve tried 1/2 amount dried)

 

YouÕll need a medium stock pot.

 

Cook cauliflower in salted water until just tender, 4 to 5 minutes, drain well

and set aside.

Empty and dry stock pot.

 

Put oil in pot and heat over medium heat, add garlic and chili flakes and stir

for 1 minute.

REduce heat to medium-low and add cauliflower, stirring for about 5 minutes

until it starts

to brown. This makes a HUGE difference in the taste

 

Add the stock, salt (if needed) and pepper. NOTE: if you are using dried parsley

you should

add it now.

 

Bring to boil over medium-high, then reduce heat to low and simmer, covered, for

ten

minutes.

 

Take out about a third of the soup and set aside.

 

Puree the remaining 2/3 soup (using blender or stick/hand-held ÔwandÕ blender),

return to

the pot, add fresh parsley (if you havenÕt had to use the dried kind), heat

through on low

and serve hot.

 

You can also puree the soup completely, parsley and all, and serve with a sprig

of

something nice on top

 

KleinÕs info:

Serves 6.

Per serve: calories 155, protein 11 g, total fat 9 g, sat. fat 1 g, cholesterol

0 mg,

Carbohydrate 10 g, Dietary fiber 6 g, sodium [using low-sodium veg broth] 570 mg