Guest guest Report post Posted November 6, 2009 I know, cauliflower isn't the first thing that comes to mind when you think soup, but this adaptation of another soup recipe I use is great for using that leftover cauliflower or fresh head you've purchased or grown recently, but you're looking for something new. I love soups, and it's soup season, so I hope you enjoy! Cauliflower Soup 1-2 tbsp butter 1 white onion 2 leeks 4 carrots 2 cloves of garlic 1 full head of cauliflower 3 1/2-4 cups of veggie bouillion freshly grated or ground nutmeg 1/2 - 3/4 cup of soy milk 1/2 cup of cream (it's hard not to use dairy here, but any vegan could probably find a good substitute!) salt and pepper to taste parsely or chives to garnish 1. Chop onion, leek, carrots, garlic into medium to small pieces and sautee w/ butter in pan over medium heat for about 5 minutes, stirring occasionally, until soft. 2. Chop cauliflower into small pieces, add flowerets and flesh into the pan. Add veggie bouillion, salt and pepper, and nutmeg. Bring to boil, then reduce heat to low. Cover and cook gently for about 50 minutes or until veggies are soft. 3. Let soup cool slightly, then transfer to a blender or food processor and puree until smooth, working in batches if necessary. You can strain off the liquid to reserve and add equal portions of solid and liquid to process each batch. Return puree into un-used reserve liquid. 4. Return the soup to the pan and stir in milk and cream. Taste and adjust seasoning, if necessary. Return soup to a slow simmer on low heat. 5. Ladle into warmed bowls and garnish. This is a great soup for any cool Fall, Winter or early Spring day. Enjoy! Quote Share this post Link to post Share on other sites
