Cauliflower Soup

Cauliflower-Soup

After all the rich food of Christmas celebrations some clean simple soup is calling my name.  This cauliflower soup is the perfect way to start the New Year.  It’s not only vegetarian but it’s vegan depending on what mustard you use. Simple clean puréed vegetable soup is the jump start my constitution needs to get back on the healthy eating track.

I’ve noticed a bit of sluggishness this past week. I have a feeling it’s from over indulging in sweets, dairy, and some complex carbs.  I’m not going to beat myself up over enjoying treats for the holidays but I’m happily looking forward to a few simple meals with lots of vegetables for a few more days before the New Years feasts begin.

I do admit that I love a few toppings on a soup this simple.  I added some slices of large green olives with pimento and a few crushed almonds to this bowl. Both toppings compliment the simplicity of the cauliflower with their rich flavor. The olives pack a bit more punch with their briny saltiness but I love the crunch of the almonds. I think a few chopped up herbs and a few shreds of parmesan cheese would be perfect as well.

Cauliflower Soup

Ingredients

  • 2 lb head of cauliflower
  • 1 large white onion
  • 4 garlic cloves
  • 2 tbsp dijon mustard
  • 2 tbsp coconut oil
  • 32oz vegetable stock
  • salt to taste

Instructions

  1. Cut up the cauliflower into medium sized bunches removing the green leaves and bottom tough stalk.
  2. Cut the onion into a large dice.
  3. Heat a large stockpot over medium high heat with the coconut oil.
  4. Add in the onion and a pinch of salt and cook until translucent.
  5. Add the cauliflower and garlic cloves, stirring occasionally until vegetables start to warm and become fragrant.
  6. Pour the stock over the cooking vegetables and turn the heat down to medium low. Cover pot and let cook for approximately 20 minutes or until cauliflower is very tender and easily mushed with the back of a spoon.
  7. Remove from heat and stir in the mustard to the cooked vegetables.
  8. In two or three batches blend the vegetable stock mixture in a blender on manual until smooth. The consistency should go from chunky to velvety smooth. The color will also lighten slightly.
  9. Pour blended soup into a large container to hold until all soup is blended.
  10. Taste and add more salt if necessary.
  11. Serve with a few toppings like crushed toasted almonds, olives, or herbs.

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