January 7, 2013

Creamy Cauliflower Soup (dairy-free)

IMG_5072This delicious cauliflower soup is about as clean and pure as you can get in a recipe. The flavor is delicate and the texture is so velvety that you would swear it was loaded with cream. It is also simple to make.

Although cauliflower is not as nutrient dense as other members of the cruciferous family, it is not without healthful benefits. It may be white in color, but it is packed with vitamins K and C as well as being an excellent source of dietary fiber, potassium, and B vitamins.

Creamy Cauliflower Soup
Serves 4-6
For all ingredients, please consider using those that are grown organically.
 
2 teaspoons olive oil
1 onion, thinly sliced
1 head cauliflower
2 cloves garlic, smashed and peeled
1 parsnip, peeled and sliced
1/2 teaspoon ground coriander
4-5 cups purified water, boiling
  sea salt
  freshly ground white or black pepper
 
Heat the olive oil over medium heat in a large sauce pan or dutch oven. Add the sliced onions, sprinkle with a pinch of sea salt, and keep the heat at a medium-low flame or temperature for about 15 minutes. You want to sweat the onions, but not caramelize them.
Once the onions are translucent in appearance, add the cauliflower florets and stems, parnips, and garlic.
Add about 2/3 cup of water to the vegetables, cover the pot and allow the vegetables to steam for 15-20 minutes.
Remove the lid and stir in the ground coriander. Add about 4 cups of boiling water. (Depending on the size of the cauliflower used, add anywhere from 4 to 4 1/2 cups. You can always add water after the recipe is made if the soup is too thick.)
Bring the soup to a simmer and cook uncovered for another 15-20 minutes.
Ladle the soup into the bowl of a blender, preferably in two batches, and blend until smooth. You will find that the soup will be thick and aerated immediately after blending. It will take about half an hour to settle.
Alternately, you can use an immersion blender to puree the soup. It will not be as velvety in texture as with a blender, but will taste equally good.
Allow the soup to settle before testing for seasonings. If the soup is too thick or even gloppy, add more water. Add about 1/4 cup at a time until the consistency is creamy, but not too thick.
Warm over medium heat and serve with a sprinkling of toasted sliced almonds, fresh parsley, or a drizzle of olive oil.

 

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Categories: Fall & Winter, Soups & Stews
 

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5 Responses to Creamy Cauliflower Soup (dairy-free)

  1. Amoliver says:

    This soup sounds super interesting and delicious! I always have soup ready in the winter months (and in Montreal that means a few months!!!), and this one will be on my list! Thank you!

  2. Roxana says:

    Thank you for this recipe! Looking forward to trying it out soon.

  3. Sarah says:

    Do you add the garlic in with the onions? The recipe doesn’t specify when to throw them in.

  4. I add the garlic with the cauliflower.

  5. Fan says:

    Beautiful photograph of the finished product. I tried this soup and heartily endorse it!
    Thank you for your post.
    T. Tatin

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