A guest post from Amy Spiro.
There is nothing quite like a bowl of hot, steaming soup on
a cold night. Soup has a reputation for being one of those dishes that takes
forever to cook, but this recipe is really a snap. It’s a creamy cauliflower
soup, and one of the best things about it is that the creaminess comes from the
pureed vegetables – no cream, butter or milk needed! —
You can also take this recipe and run with it – adding potatoes,
celery, or even some diced chicken for a heartier dish. Plus you can play with
the spices – adding garlic, paprika or oregano for a more complex taste.
When I made this I left some chunks of cauliflower and
carrots in the soup for some added interest, but you can also puree the whole
thing for a silky smooth dinner. It’ll turn quite an orange color from the
carrots, but still retain the great cauliflower flavor. And who knows, you may
even be able to tempt your kids into eating some vegetables they don’t know are
there!
Creamy Cauliflower Soup – Serves about 6.
Ingredients:
3 cups water
3 cups vegetable broth
4 cups chopped cauliflower
2 cups sliced carrots
1/2 cup chopped onion
salt
pepper
Instructions:
- Place all ingredients except the salt and pepper in a 5-quart saucepan
- Bring to a boil and simmer, covered, until all the
vegetables are tender, about 20 minutes. -
Strain out vegetables (reserving liquid) and puree (some or
all) until smooth. - Add back to liquid and add salt and pepper to taste.
Check out my blog for my baking adventures: Baking and Mistaking
