Although spring has officially sprung, it seems like winter's chill just won't let go. When the air gets a little nippy, I make big pots of fragrant soup to warm the body and spirit. This vegetarian Cauliflower Soup is particularly delicious because cauliflower's naturally creamy quality lends the soup a luscious richness without any cream or butter. Make this soup recipe as an easy and healthy lunch your kiddos will love. Get the full recipe after the jump.
prep time: 15 minutes
cook time: 1 hour
total time: 1 hour and 15 minutes
- 1 ½ tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 2 celery stalks
- 1 big parsley root
- 1 big celery root
- 4 Jerusalem artichokes (or 1 big potato)
- 1 large head of cauliflower (leaves removed)
- 6 cups water or all-natural vegetable broth
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon fresh thyme
- Parmesan rind (about 5 inches)
- chives (optional, for garnish)
Step 1: Rinse, peel, and chop all of your vegetables for the soup. (Don't worry too much about the size of your chopped veggie pieces—everything will eventually be blended together. Just make coarse pieces that will cook through.)
Step 2: In a large soup pot, heat olive oil over a medium flame.
Step 3: Add chopped onions, and saute until translucent and fragrant (about 5 minutes).
Step 4: Add garlic, celery, parsley root, Jerusalem artichoke (or potato), and saute for another 5 minutes.
Step 5: Add cauliflower florets, water (or broth), parmesan rind, salt & pepper, ground coriander, and thyme to the pot. Bring to a boil. Once the soup boils, cover with lid, reduce to a simmer, and cook for about 45 minutes, or until vegetables are fork tender.
Step 6: Fish out whatever is left of the parmesan rind, and discard.
Step 7: Blend soup until smooth. (Use an immersion blender, or pour your soup into a standing blender and blend.)
Step 8: Ladle soup into bowls. Garnish with chopped chives, crushed black pepper, and a drizzle of olive oil.
Tip: If you don't have a parmesan rind on hand, add ½ cup of grated parmesan cheese to the pot, after the soup has been blended.
Want more soup recipes?
- Root Vegetable Pear Sous Recipe
- Butternut Squash Red Lentil Soup Recipe
- Potato Leek Soup Recipe
- Chicken Soup for Baby Recipe
- Slow-Cooker Tomato Soup Recipe
- Root Vegetable Bean Soup Recipe
Find more delicious recipes from Karen Biton-Cohen at K. abc Food & Photography.