April 29, 2014

Creamless Cauliflower Soup


So this is a new quick favourite in our house! Simple ingredients, full of flavor and creaminess, without cream or milk! I'm sure there are endless ways to utilize this recipe as a base for other cream soups and transforming them into a creamless smooth delight.  :)

Extra Virgin Olive Oil
2 medium sized onions, sliced
1 head of cauliflower cut up into smaller florets
3 small golden or white skinned potatoes, chopped, peel on
Salt
Pepper
Curry Powder, medium (optional)
5 1/2 cups Water (divided)
Grated cheddar cheese for garnish (optional, but so nice :)

In a 6qt soup pot or dutch oven, saute onions on low-heat. Saute these slowly and on low temperature so the onions caramelize and you don't overheat your olive oil to smoking! If your heat is low enough, you can leave them without much attention for 10 to 15 minutes. Season your onions with salt.

Once the onions have reached a nice golden colour, toss in the cauliflower florets, give them a stir, and then toss in the chopped potatoes. Add your curry powder if using, and season with salt again. Add 1 cup of water, cover with a lid and let steam until the florets are completely tender and your potatoes are also fork tender; about 10 minutes.

Once the vegetables are tender add the remaining 4 and 1/2 cups of water. Bring to a boil, and then carefully transfer soup into a blender and puree until smooth.

Pour soup puree back into your pot and check for seasonings. Add more salt and pepper until it tastes right for you.

Garnish with cheddar cheese if desired.

Makes 6 small portions, or 4 meal-sized bowls.


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