Creamy Herbed Cauliflower Soup

This soup had such potential. It started out well, but then somewhere things went wrong. The recipe calls for 2 tsp of pepper (that’s a lot!), but I only used 1 (and it was still very peppery!). This soup just needed something, some kind of oomph, but I don’t know what would help it. Toby said it had “a weird spice in it”. Maybe the saffron?

rating: 5

Creamy Herbed Cauliflower Soup
(http://kblog.lunchboxbunch.com/)

makes about 10 cups

Ingredients:

1 tsp EVOO (Extra Virgin Olive Oil)
1 cup sweet onion, chopped
1/4 cup ACV (Apple Cider Vinegar)
2 cups chopped white potato (about 1 large potato, skin on)
1 1/2 cups veggie broth OR water+veggie bouillon cube (I used veggie broth)
2 1/2 cups plain soy milk
1 large head organic cauliflower
2 tsp black pepper (I used 1 tsp)
2 tsp dijon mustard
2 Tbsp maple syrup, Grade B preferred
1 1/2 cups loose parsley
2 Tbsp dried herbs/spices (any combo)-*I used (garlic salt, oregano, thyme, & rosemary)
2 Tbsp cashews or sunflower seeds (optional)

Saffron Roux
1 cup plain soy milk
1 cup veggie broth or water + veggie bouillon cube
1/4 cup whole wheat flour
1 tsp saffron strands

Topping:
crumbled cauliflower florets, fresh parsley

Directions:

1. Place large soup pot on stove over med-high heat. Add EVOO.

2. Add chopped onion and saute for a minute.

3. Add in chopped potato.

4. Turn up heat and add in ACV, veggie broth, soy milk and chopped cauliflower. Add cauliflower in broken crumbled pieces. Cover with lid or foil and allow soup to ‘steam cook’ cauliflower for about 4 minutes.

5. When cauliflower and potatoes are tender, add in your dried herbs, pepper, mustard and maple syrup. Fold these items into the soup – let cook for another minute.

6. Turn off heat and remove pot from stove. Transfer soup to a large mixing bowl to cool for a few minutes.

7. While soup mixture is cooling, turn stove back on. Place your soup pot back on medium heat. Add your roux liquids and whisk in the liquid bit by bit. Try not to create clumps. When all the flour has dissolved into liquid to form a thick liquid, add in the saffron strands. Turn off heat, and set aside.

8. Carefully transfer soup mixture to a high speed blender – blend in batches – not all at once. I blended the soup in three separate batches. NOTE: You will add the parsley and optional nuts/seeds directly to the blender to blend with the soup.

9. In the last batch of soup you blend, add the roux. Then combine all the blended soup and fold gently. Eat at once, store in the fridge or pour soup back into soup pot to simmer until ready to serve.

Garnish with fresh raw cauliflower crumbles

Note: When re-heating, you may want to add a bit more soy milk or veggie broth to thin out the soup.

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