Cauliflower is a mild, slightly sweet, cruciferous vegetable that is naturally high in fiber and B-vitamins. Becoming famous in its own right, it can stand up tall by the dark leafy greens. I like its amazing versatility and lovely creamy texture when cooked and blended. As a result, it makes a delectable fast and easy cream soup.
Cream of Cauliflower Soup
Servings 6 3/4 cup
Prep Time 20 minutes
Cook Time 15-20 minutes
6 cups florets*— approximately 1 small-medium head
1 tsp minced garlic
2/3 cup celery
2/3 cup sweet onion
3 3/4 cups hot water
5 tsp McKay’s or similar chicken-like seasoning
1 1/2 tsp lemon juice
3/4 tsp salt — to taste
1/3 cup raw cashews
unsweetened almond milk if needed
- Rinse the cauliflower and break into small pieces.
- In a 2-quart sauce pan, sauté the onion and celery for five minutes in a very small amount of water, adding a tablespoon at a time to keep from sticking.
- Add the garlic and sauté two minutes longer.
- Add the water, seasonings and cauliflower, bring to a boil, cover with a lid, turn down the heat and continue to cook for 10-15 minutes just until the cauliflower is tender. Turn off heat, add the cashews and let it rest covered for 5 minutes.
- Carefully drain off part of the liquid and set aside. Pour the remaining contents into a blender and blend until it is totally creamy and smooth.
- Combine with the reserved liquid. It should not be thick, but pleasantly creamy. If the soup is too thick, add unsweetened almond milk until desired consistency.
- Taste and adjust seasonings as needed. Serve with croutons.
*For greatly enhanced nutritional benefit, chop cauliflower into bit-sized chunks and let it stand for 45 minutes before cooking. This is also beneficial with broccoli.