Cauliflower intake is on the rise. With the popularity of many gluten free diets, particularly the paleo diet, we’ve seen cauliflower take the place of everything from rice to potatoes to a base for a pizza crust (yeah, I’m working on that last one). And while I enjoy all of those, I think I’m happiest eating cauliflower in it’s creamiest form – soup.
The most eaten cruciferous vegetable, cauliflower is a huge source of Vitamin C, and packs a punch with Vitamin K, folate, pantothenic acid, Vitamin B6, and manganese. Because of its ability to bind bile acids, intake of cooked cauliflower has also been linked to better regulation of blood cholesterol.
My brother Patrick served a version of this soup to my family at Christmas time which is where the picture was taken. If you can abide dairy, sprinkle white cheddar cheese atop along with roasted red onion and bits of bacon – delicious and quite hearty. Enjoy!
Prep time: 10 minutes
Total time: 35 minutes
Special equipment: high speed blender or Vitamix
Yield: Serves 8 as a first course
2 small heads or 1 large head of cauliflower
2 T avocado or olive oil
2 c. diced onion
3 cloves garlic, pressed
6-7 c. homemade chicken stock
1 tsp. celtic sea salt
1/2 tsp. freshly ground pepper
Optional garnish: pistacchio nuts, pomegranate seeds, cheddar, chives, roasted red onion, bacon
- Heat oil in stock pot. Add onions and saute for 4 minutes.
- Cut cauliflower into 1″ sized pieces and set aside.
- Add pressed garlic and cauliflower to onions and stir for one minute.
- Add stock, salt, and pepper and bring to a boil.
- Reduce heat and simmer for approximately 20 minutes or until cauliflower is very tender.
- In Vitamix, blend soup in batches on high for about 15 seconds until creamy and smooth.
- Serve immediately or freeze in tall canning jars.
Matljan, George. “Cauliflower.” World’s Healthiest Foods. George Matljan, n.d. Web. 8 Feb. 2017. <http://www.whfoods.com/index.php>.