I love to rotate my batch cooking of soup amongst about four different soups, all of which I puree in my high-speed blender for that smooth, creamy texture and appearance and to facilitate easier digestion. And, all of which are very different in flavour. From mushroom with miso, to carrot ginger, to cauliflower and carrot with homemade curry powder, to butternut squash with roasted apple and pear, lunch is ALWAYS looked forward to!
I see soups as an effective investment of time and productive use of ingredients, as leftover odds and ends of produce sitting in your fridge at the end of the week can easily be combined into an interesting soup with no produce going to waste! To take an hour to prep and cook on the weekend is a small piece of time considering the meals that the process yields. I always double the recipe, to ensure it yields several servings. Due to the fact that I do a double batch of one soup recipe every weekend, the chances are slim that I will run out!
While a few of my present go-to soups involve cauliflower as one of the ingredients, not until I tried this recipe has the cauliflower been the star ingredient! I was looking forward to trying this soup and boy, was I ever glad I did! It is so lightweight and smooth, and subtle in flavour (gently spiced with some sea salt, pepper and bay leaves), and fresh Italian parsley proves to be the perfect final touch! I love the vibrant colours!
This recipe of inspiration comes from the blog "Damn Delicious: Simple Ingredients, Elegant Dishes". You may view this recipe here.
*I did make some adaptations to this recipe, in accordance with food ingredients I do and don't consume in my day-to-day diet, considering my dietary needs.
My adaptations included the following:
I omitted the bacon bits because I don't consume meat
Instead of butter, I used ghee (clarified butter - dairy constituents have been extracted - you can learn more about ghee in my "Ingredient Spotlight" section)
For flour, I chose to use gluten-free, all-purpose flour, as I don't consume gluten
I used vegetable broth in place of the chicken broth
I used almond milk in place of dairy milk
I documented a few of the stages of the recipe process for you:
Garlic, onion, carrots, celery and cauliflower sautéed in ghee.
Post-boil and simmer (about 15 minutes spent simmering, once brought to a boil).
I like to try new recipes as directed before I choose to adapt them in any way to become my own creation, inspired by a baseline. With this particular recipe, it certainly needs to be spiced, otherwise it has very subtle flavour, mainly from the cauliflower. While I did use the bay leaves, and salt and pepper to taste, I look forward to experimenting with new ways to spice this soup, as well as any other vegetables, in smaller proportions than the cauliflower, that may be a good fit.
Key Nutritional Benefits of Cauliflower:
Excellent source of dietary fiber and protein (Omega-3 fatty acids)
High in B Vitamins, Vitamin C and Vitamin K
High in biotin, folate, magnesium, manganese, niacin, phosphorus
What are your favourite go-to soups?