Cauliflower Soup
October 4th, 2007For those days when the local veggie coop box brought you yet another cauliflower, or when you’re recovering from having a wisdom tooth pulled out…
I think the basics for this recipe are out of Cuisine (the NZ version), but it’s heavily modified.
Cauliflower Soup
- 1 big onion
- 50g butter
- 1 cauliflower
- ca 6 medium-sized potatoes
- vegetable stock powder
- salt, white pepper, smoked paprika
Cut the onion into small pieces. Cut off the cauliflower florets and wash them. Wash and (optionally) peel the potatoes and cut them into quarters or so.
Put the butter into a big pot and melt in medium heat. Fry the onion until soft. Stir in some smoked paprika powder. Add cauliflower and potatoes, stir for a minute or so. Add water so that it just doesn’t cover the contents of the pot. Add vegetable stock powder. Bring to a boil and let simmer until the potatoes are soft.
Remove from heat and puree with a stick blender. Add salt, pepper and more smoked paprika to taste. I noticed that it takes quite a lot of salt to make it taste nice.
Add more water, milk or cream to get the consistency you want. I like this soup very thick, almost like a puree.
Serve with nice bread, something like ciabatta should work fine.
You can use parsnips instead of cauliflower, the taste is almost the same.
Tags: cauliflower, potatoes, soup
October 4th, 2007 at 11:23 am
sounds very nice! I’ll give it a try sometime soon… :-)
Perhaps it would also be nice to spare some veggies before mixing the rest and add them later (unless you were visiting the dentist…)?
October 4th, 2007 at 11:40 am
I usually miss some chunks anyway when using the stick blender directly in the pot. But yes, of course you can take some pieces out and put back in after pureeing to get a more chunky consistency.