So… not sure if Shannon Stacey will actually eat either of these things. Even though she should. She said she likes cream of chicken soup – and it’s similar, in a way. This recipe is much healthier though. What am I talking about? Cauliflower soup. I know, some of you are recoiling right now. Me? I like cauliflower. I like it roasted, or with curry, or steamed and with fresh crab meat. Yum.
I’m actually not huge on thick soups, but this was so good and luxurious. I wanted to bathe in it. No joke. I had a large bowl. Then some more. Then I >.> might have “tested” some more. Straight from the pot.
So anyway this is my like 30 second bowl. You can of course make it more beautiful. I also went sparse on the olive oil so the drops aren’t as aesthetically pleasing as a heavier dose might be. If you click over for the recipe you’ll see how amazing it is at food 52, where their professional photographer and food stylist experience obviously makes it look better. I’m just sharing my bowl to show you – hey – you can make yours look similar, and in less than a minute!
All you need is cauliflower, an onion, water, olive oil, and salt. Pepper is optional. “Tools” required are a “heavy bottomed pot” – or just any pot, a knife, cutting board, and… any of these things – a blender, immersion blender, food processor, food mill, ricer, or … even a potato masher really.
The recipe says salt to taste – I actually doubled the recipe and used only a teaspoon for the whole thing, and it was enough. (We don’t go sodium heavy though so ymmv.)
I used an immersion blender for the first time – and I just stuck it in the pot. For a single go, I think it’d be fine. Next time if I double up again, I might as it says blend in batches. The cooking temps I was more lax about, but for the ingredients, I was spot on.
And as the comments say – you might be tempted to add “more” but really, don’t. At least not the first time. This soup needs to be appreciated for how it is. Which is lovely, wonderful, and pretty much genius in its taste and simplicity.
I’m definitely going to be making it again. I can see wanting some texture though – so maybe some toppings. Ones that will only add to the soup, but won’t “take away” from it.
This might even work as a bed for other items – it’s almost thick enough to be a puree if you don’t thin it out as much.
Enjoy! As they said – this really is great for anyone – even people who don’t like cauliflower. Especially them! In fact the chef who came up with the recipe doesn’t particularly like cauliflower! What a way to get a delicious, rich soup in an extremely healthy way.
Super win. And you know what? It’s onl 72 calories per serving. That’s right. Seventy. Two. For something that you think has a whole bucketful of cream and milk. (Which it doesn’t. It only tastes like it does, in the best way – not the too heavy way.) <3
[I’m not posting the actual recipe here because it seems … I dunno – silly when food 52 has it already, and better? But what would you guys prefer? Would you like me to include it in the actual post? Whatever your preference is! … Or does nobody care about the recipes?]