Cauliflower Soup
Here’s the Skinny:
I know you’ve heard it over and over: “Eat your vegetables, they are good for you.” Still, some folks, try as they might, can’t seem to get past the basic salad or a couple of broccoli stems before calling it quits. I’m here today to ask you to take another look at Cauliflower. Perhaps after reading this you’ll have a new perspective on this deliciously healthy sweetheart of the veggie world.
Cauliflower Soup
Ingredients
- 1 medium head cauliflower, cored and roughly chopped (about 2 pounds)
- 1 Stick butter- Cut in half
- 2 tablespoons olive oil
- 1/2 medium onion, finely diced
- 1 ½-2 teaspoons My Sage Gourmet Herbes de Provence blend or Sea Salt
- 3 medium carrots, finely diced
- 2 celery stalks, finely diced
- 2 tablespoons finely minced fresh parsley
- 3 Cups filtered water
- 3 teaspoons “Better than Bouillon” organic (chicken or vegetarian) or bouillon cubes
- 3 tablespoons lemon juice (fresh squeezed is best)
- 3/4 Cup flour
- ¼ teaspoon black pepper
- Dash freshly grated or ground nutmeg
- OPTIONAL:
- heavy cream, sour cream, cheese, croutons
Instructions
- In a large heavy pot over medium heat, melt ½ stick of butter and 2 tablespoons olive oil.
- Add onions, My Sage Gourmet Herbes de provence (or sea salt) and cook until translucent, about 3 minutes.
- Add the carrots and celery and cook for a 5-10 minutes or until tender.
- Add the cauliflower, stir to coat, cover and cook over very low heat for 5 minutes.
- Add the parsley, water and bouillon then simmer for 10 minutes or until all vegetables are tender.
- Do not drain.. Allow to cool a few minutes, ladle into a blender or food processor, cover and blend until uniform creamy consistency.-DO NOT OVERFILL BLENDER!!!
- In the same large heavy pot, heat remaining ½ stick of butter over medium heat until melted. Once the butter is hot enough that a pinch of flour sprinkled into it will slowly start to bubble, proceed to the next step
- Whisk 1-3/4 cups of flour into the butter until a thick, rough paste forms. Whisk constantly while it bubbles over medium heat. As it cooks, the roux will become smooth and begin to thin.
- Slowly add the cauliflower mixture back to the pot, stirring continually
- Add black pepper & nutmeg.
- Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
ADD ONS:
Tastes great with a little lemon peel grated on top if you like a really lemon flavor and scent as I do.
Feeling a little decadent? If so, you may wish to add one of the following:
A bit of heavy cream; heated but not boiled.
A dollop of sour cream or some grated cheese or croutons on top.
Notes
I use an immersion blender right in the pot, the only difference is you would then need to use the second pot from the next step and reverse which gets poured into which. No big deal but a thought to consider.
Simmer an additional 10 minutes after pureeing if you go this route.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 38mgSodium: 469mgCarbohydrates: 16gFiber: 3gSugar: 3gProtein: 4g
