Apologies as I’ve been MIA lately. You see, I’m in a bit of a predicament as I’m on an “elimination diet” of sorts. (You may have heard of it, it’s called the Whole 30, or as my fiance is referring to it, “The worst 30 days of his life”) What that means is that I can’t eat like 98% of the things I would normally be eating (cake, cookies, bread, dairy, peanut butter). Instead, my life is filled to the top with fruits, veggies, and protein. So much protein.
I think I even got a case of the meat sweats last night…
So how do you make your life feel normal when you’re on a diet that cuts out most “normal” food? Well, this soup is a good start.
This soup is so good, in fact, that the fiance ate it for like 4 days straight without a single complaint. He has even asked if we could have it again, even though I’m pretty sure that if he even sees one more piece of cauliflower in the kitchen my life may be in peril. Did you have any idea how versatile cauliflower was? I didn’t.
I know what you’re wondering – Can you really get all the luxury of creamy cauliflower soup without any cream?
In short, yes.
In long, basically there is something about the very low insoluble fiber content of cauliflower [ insert science here ] that makes it the perfect vegetable for blending into a rich, creamy oblivion. America’s Test Kitchen (where I got the recipe from) does a much better job of explaining it.
Basically, what that means is that you can get that perfect, satisfyingly rich, velvety mouth-feel with zero cream.
Not even a drop.
So even though you feel like you’re enjoying a rich, indulgent soup, you’re actually just enjoying some good-for-you veggies! (Sh, don’t tell anyone!). And although the soup looks really thick and heavy, it doesn’t feel heavy in your belly – Think of it like a creamy potato-leek soup minus the brick that usually ends up in your belly when you finish eating it. So go ahead and have a second bowl!
- 2 pounds cauliflower florets (1 head)
- 2 Tablespoons unsalted butter (clarified butter, if you're on Whole 30, or even olive oil would probably do.)
- 1 leek
- 1 medium onion (between 1/2 to 1 cup chopped)
- 1 1/2 teaspoons salt (plus more to taste)
- 4 to 5 cups water
- Trim leaves and stem from cauliflower, removing the core. Thinly slice the core of the cauliflower and cut the cauliflower head into 1/2-inch thick slices.
- Melt butter in a large saucepan over medium-low heat. Once melted, add leek, onion, and salt to the pan with the melted butter. Saute until leek and onion are soft but not browned (about 5 to 7 minutes).
- Increase heat to medium-high and add half of the cauliflower, along with the sliced core, and enough water to cover (about 4 to 5 cups). Bring water to a simmer then reduce heat to medium-low. Cook at a gentle simmer for about 15 minutes.
- After 15 minutes, add remaining cauliflower and return soup to a simmer. Continue cooking another 15 to 20 minutes until cauliflower is tender.
- When cauliflower is ready, remove the pan from the heat and puree the cauliflower with an immersion blender until smooth.* If desired, add more water to thin the soup. The soup should have a thick texture but be thin enough to settle to a flat surface after being stirred, but should not be thin or runny (maybe slightly thinner than cupcake batter).
- Taste and adjust seasoning adding more salt and/or pepper if needed.
* If you don't have an immersion blender, you can process the soup in a regular blender (in batches if needed). Remember to remove the middle plug (can cover with a towel) to allow steam to escape while processing. Return soup to the pan after processing and add water if necessary to adjust the consistency.
* I topped my soup with bits of roasted cauliflower and some chives to make it look pretty, but you really don't need to add a single thing because it's delicious on its own.
Source America's Test Kitchen