This Spring started out rainy, then became the season I hoped it would be- beautiful fresh air throughout the day without a cloud in the skies, dew drops on the leaves in the morning, songbirds singing cheerfully, and new life appearing everywhere.
Sounds like something out of the Little House on the Prairie, right?
Well, that idyllic Spring season took a blustery turn this weekend and we spent it dodging winds, rain and what felt like dreary Fall days. I thought I’d be making pea soup by now, not something a little creamier and heartier, but this recipe for Cream of Cauliflower Soup came in handy. I hope you’ll like it, and enjoy it on much warmer days than we’ve been experiencing. It’s easy to make and super delicious, especially if you like soups as a hearty part of your meals.
I started out with a few simple ingredients- of course one head of cauliflower,
which is about 2 pounds (2 1/2 pounds with the stem attached)
2 cups of Saffron Road’s Classic Culinary Low Sodium Vegetable Broth (a halal-certified product), 2 cups whole milk, onions, garlic, salt and pepper, and olive oil and butter.
Like most delicious things, this soup starts off with the lovely mixture of olive oil and butter. Then, once the butter froths (which protects the olive oil from heating too high and being ruined), add in the onions and garlic. Once those have softened, the cauliflower is added.
Let those cook for a few minutes to brown and soften, then add in the vegetable broth.
*NOTE ABOUT THE BROTH IN THIS RECIPE: It seems as though the Saffron Road halal chicken and other broths are not available, so you can replace it with an organic vegetarian broth like this one for this recipe.
It’s such a deep and beautiful dark color, which means they’ve taken great care to slow cook the vegetables and make a true broth.
Next, the cauliflower should cook on low for about 20-25 minutes to completely soften them. After that time, the soup should be pureed with a hand mixer directly in the pan (though off the heat), or in a blender after the mixture has cooled.
It can be rewarmed in a pan before serving. I like to add freshly chopped parsley, though on a blistery day like yesterday when my kitchen garden is not right outside my doorstep, the dried parsley was the next best thing.
What’s your favorite vegetable to use in a creamy style soup?
- 2 tablespoons butter (two pats)
- 2 tablespoons olive oil
- 2 pounds cauliflower (fresh or frozen)
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 2 cups Saffron Road Culinary Classic Vegetable Broth
- 2 cups whole milk
- Fresh or dried parsley
- Fres Parmesan Cheese (optional)
- In a deep saucepan or medium size Dutch oven, heat the butter and oil together. Once the butter begins to froth, add the onions and garlic. Stir vigorously so the garlic doesn't burn. Once the onions are translucent, add the cauliflower. Heat until browned, about 5 minutes.
- Add the vegetable broth and milk then bring the mixture to a boil. Cover the pot and turn heat to a simmer. Cook for 20-25 minutes.
- Remove the lid and also remove the pan from the heat. Using a hand blender, grind all the ingredients until you reach a creamy texture. Bring the pan back to the heat, on low.
- Pour in the milk and stir gently. Once the soup has warmed, ladle into soup bowls and top with parsley and Parmesan cheese, if desired.