Creamy Cauliflower Soup
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Whole Living, November 2010
- Yield Serves 4
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Ingredients
- 2 1/2 cups low-sodium chicken broth
- 1 head cauliflower, cut into florets
- kosher salt and ground pepper
- 8 small cauliflower leaves (or 2 large leaves, coarsely chopped)
- 1/4 teaspoon extra-virgin olive oil
Directions
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Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
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Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.
Cook's Note
When shopping for cauliflower, sniff -- there should be no trace of that sulfuric, overcooked-cabbage smell. Heads should be heavy and tight. Store your cauliflower in the crisper in a plastic bag for up to a week.
Very simple, healthy recipe. To jazz it up a little, I added to the soup in the blender sauteed onion and garlic. I've also made basically the same recipe but ROASTING the cauliflower instead of boiling it in the stock. Came out very lovely!
Just made a vegan version of this soup using vegetable broth instead. I was pleasantly surprised by how delicious it turned out! So simple and yet so tasty. I love cauliflower and this is my new favorite way to prepare it!