cauliflower soup recipe
Conquering Cauliflower Soup: A Hilarious Culinary Quest (with Actual Food at the End)
Let’s face it, cauliflower. You’re the broccoli’s awkward cousin who showed up to the party uninvited. But fear not, because today we’re on a mission to transform you from fridge refugee to creamy, dreamy soup superstar!
Move over boring broccolini, tonight’s star is the humble cauliflower! This recipe will transform it into a velvety smooth soup that’s both hearty and satisfying.
Ingredients:
- 1 large head of cauliflower (around 2 pounds), cut into florets
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice (or more to taste)
- ¼ teaspoon ground nutmeg (optional)
- Fresh herbs for garnish (optional: parsley, chives, dill)
Instructions:
Roast the Cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
Sauté the Aromatics: While the cauliflower roasts, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant.
Simmer and Blend: Add the vegetable broth to the pot and bring it to a simmer. Scrape up any browned bits from the bottom of the pan. Add the roasted cauliflower florets and simmer for another 10 minutes, or until the cauliflower is very tender.
Creamy Magic: Transfer the soup to a blender in batches, being careful with hot liquids. Add the butter, lemon juice, and nutmeg (if using). Blend until smooth and creamy. Season with additional salt and pepper to taste.
Serve and Enjoy: Garnish your masterpiece with a sprinkle of fresh herbs (optional) and serve hot with crusty bread for dipping.
Tips:
- For a richer flavor, swap the vegetable broth for chicken broth.
- Want it vegan? Use vegan butter and plant-based milk instead of dairy.
- Don’t have an immersion blender? No problem! Let the soup cool slightly, then transfer it to a regular blender and blend in batches. Just be sure to vent the top of the blender to avoid explosions (seriously, don’t skip the venting!).
- Leftovers? Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.