I love cauliflower for its great versatility, superb nutritional value, low calorie count and its fresh, neutral taste. This seemingly bland vegetable yields to your wishes and can become so many different things in a wide variety of dishes. Mark Twain called it cabbage with a college degree for a good reason. Some of my favorite ways to enjoy cauliflower is Cauliflower Mac & Cheese, Cauliflower Steak, Cauliflower Fried Rice, Venetian Cauliflower and simply Roasted Cauliflower.
Today, I made a deliciously creamy cauliflower soup that does not require any cream. The girls had the Kale and bean version while Peter, who doesn’t like kale had the red pepper swirl version. We have a couple of house guests from LA; the three of us tried and loved both varieties. The recipe makes a huge pot of soup that is enough for 8 to 10 people. If you are a cauliflower fan like I am, give this a try. If you are not a strict vegetarian or vegan, you should try it with chicken broth and Better Than Bouillon. It’s even more flavorful this way.
1 large Onion (chopped)
5 cloves garlic (chopped)
1 1/2 cauliflower, chopped
1 teaspoon oregano
1 teaspoon coriander
8 cups Vegetable Stock, or chicken broth if not vegetarian
2 to 3 tablespoon Extra virgin olive oil for sautéing
1 tablespoon organic reduced sodium Better Than Bouillon Roasted Chicken Base (optional)
Salt and pepper to taste
For the Kale and Bean Version:
1 bunch Kale, stemmed and cut into thin ribbons
1 15 .5-ounce kidney beans, drained and rinsed
1 to 2 tablespoons extra virgin olive oil for sautéing
Salt and pepper to taste
For the Red Pepper Swirl Version:
2 red bell peppers
2 red jalapeno peppers, seeded
1/2 teaspoon smoked paprika
1/4 teaspoon Cayenne
1 teaspoon Sriracha sauce
1 tablespoon extra virgin olive oil for sautéing
Salt and Pepper to taste
Place a heavy bottomed soup pot over medium-high to high heat. Add 2 tablespoons of olive oil and then toss in the garlic, stir for 1 minute, then add onion. Cook for 3 to 5 minutes, or until aromatic. Add the cauliflower, the Better Than Bouillon (if using), coriander and oregano, stir for another 2 to 3 minutes.
Pour the vegetable stock or chicken broth over the cauliflower and bring to a boil and then reduce to a simmer. Cook for 8 minutes or so, or until the cauliflower is fork tender.
Let cool for a few minutes before transferring to a blender and working in batches until the content is creamy and smooth. I used Vitamix.
Pour the blended cauliflower into another heavy bottomed soup pot. Taste to adjust saltiness and flavor.
For the Kale & Bean Version:
Over medium high, sauté the kale with a tablespoon of olive oil in a wok or pan for 3 to 4 minutes. Add the beans and cook for another 1 to 2 minutes.
Add sautéd kale and beans into the cauliflower soup.
Heat 1 to 1 1/2 tablespoon olive oil in a wok or pan on medium high. Add paprika, cayenne and Sriracha; stir for a minute. Add in chopped peppers and sauté for 3 to 4 minutes or until soft.
Let cool for a couple of minutes before transferring to the blender and blend until smooth and creamy.
Scoop 2 tablespoons of the red pepper sauce on top of the cauliflower soup and use a chopstick or the butt end of the fork to make pattern.