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Creamy Cauliflower Soup Servings 6 to 8 servings Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
A wonderfully creamy soup that can be served as a side dish or a main course on a cold fall or winter evening. Completely dairy free, the creamy texture comes from the pureed cauliflower. The walnuts are optional, but they enhance the flavor with a slight walnut "bite" and mild buttery flavor that hides in the background of your pallet. Prep Time 25 minutes Cook Time 45 minutes

Ingredients:

Ingredients for soup::

• 1 pound cauliflower (about 1 small head of cauliflower)
• 3/4 cup leek - thinly sliced white and light green parts only.
• 1/2 cup celery - diced (about 1 stalk)
• 1/2 cup raw walnuts - broken into small pieces
• 1 Tablespoon extra-virgin olive oil or avocado oil (or use ¼ cup water)
• 1/2 teaspoon ground white pepper
• 1 Tablespoon roasted garlic (how to roast garlic)
• 4 cups vegetable broth or water
• 1 Tablespoon white miso paste (optional)

Ingredients for garnish::

• 1/2 cup cauliflower florets (small)
• 1/2 cup red bell pepper - diced
• 2 teaspoons balsamic vinegar plus a little extra for drizzling
• 1 teaspoon extra-virgin olive oil or avocado oil
• 2 Tablespoons green onion or chives thinly sliced

Special Equipment:

Stick Blender or standard blender

 

Preparation Method:

Pre-heat your oven to 425 ° F (218 ° C) to prepare the florets to garnish the soup if using. A toaster oven also works great for this.

To prepare the leek, slice the leek in half lengthwise. Thinly slice the leek into half-moons and soak in a bowl of cold water, stirring to remove dirt and sand. The leaks will float, so you can use your fingers or a strainer to extract them from the bowl of water without getting and dirt or sand. (see image)

Remove the outer leaves if necessary from the cauliflower and break the florets off of the stems and core. Thinly slice the stems and core of the cauliflower.

Heat the oil over medium heat in an 8 or 10 quart stock pot. Add the cauliflower, leeks, celery, and walnuts. Cook while stirring occasionally for 5 to 7 minutes, until the vegetables begin to soften. Add the roasted garlic and white pepper, stir and cook for an additional minute. Add the water and bring to a simmer. Cover and simmer for 25 minutes, or until the cauliflower is very soft and crumbles easily. Remove from the heat and let sit uncovered for a 10 to 15 minutes to cool slightly before blending.

Meanwhile, place the diced red bell pepper and small cauliflower florets for you garnish in a bowl and toss with the balsamic vinegar and olive oil. Place on a foil lined baking sheet and bake at 425 ° F for 15 minutes. When done, remove from the oven and set aside.

After the soup has cooled, add the miso paste and use a stick blender or standard blender and puree the soup until it is smooth and creamy. You may need to do it in batches if using a small blender. If necessary, return the soup to the pot and heat for serving. If the soup seems too thick, add a little vegetable broth or water to reach your desired consistency. If you did not add the miso paste or you are not on a sodium restricted diet, add salt to taste and additional white pepper if desired.

Serve topped with the roasted peppers and florets, a few drops of balsamic vinegar, and thinly sliced chives or green onions.