Food Geek Friday: Cauliflower Soup
This going to seem extremely unseasonable...especially when I look across my social media and see so many people kvetching about the heat. However, for the past few days it's been freakishly unseasonable here in North Texas. I'm talking rain and highs below 90. I don't know what happened to cause this, but yesthankyoumoreplease!
Since it's been rainy and cool, I took full advantage by making soup! I already had a head of cauliflower so it was just a matter of figuring out what to do with it. I scoured Pinterest and the interwebs looking at many, many recipes. In the end, I decided "I don't need your stinkin' recipes" and made something up. This is based a bit off of my very favorite potato soup. It was also free-form with no measurements.
Cooking is an adventure anyway, right?
Make it now if you're in freakishly unseasonal weather like I am, or tuck this one away until proper fall. Either way, it was a winner.
- 1 head cauliflower
- 1 can coconut milk
- white wine
- vegetable stock
- onion, diced
- garlic, chopped
- salt and pepper
- Break cauliflower down into small florets. Prep onion and garlic if you didn't buy it already prepped. (I do.
- Heat soup pot over medium heat. Add butter until hot and melty. Add onion and saute until almost translucent. When onion is about a minute from done, toss in garlic and saute until garlic is fragrant, about a minute.
- Add in cauliflower, whole can of coconut milk, wine and stock to barely cover cauliflower, salt and pepper to taste. Bring to boil. Once boiling, reduce heat to a simmer and simmer until cauliflower is soft, approximately 10 minutes.
- Once cauliflower is soft, turn off heat and allow to cool for about 5 minutes. Then, hit the whole thing with an immersion blender until blended to your desired amount of smoothness and/or chunkiness. Can also be done in a blender or food processor. Just watch out for "too hot food explosions.
- Pour into bowl or mug and enjoy!
Additional notes - I've topped this with cheese and also with shrimp. Good both times as well as with a slice of buttered, crusty bread! I also noticed that it's better if it isn't *too* hot...brings out more flavor.