Musical Soup Eaters

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Let’s Eat Healthy: Cauliflower Soup

I don’t know about you, but all these cupcakes have me feeling like I’ve over indulged. I think it’s time for something healthier. How about some soup? Soup is an excellent way to get lots of veggies into your diet. Plus it’s filling and comforting.  I really like the curry and the slight sweetness that the sweet potatoes and carrots add here. I don’t find the cauliflower flavor of this soup to be particularly strong, but I like cauliflower so I wouldn’t mind that anyway.

I only recently got an immersion blender and I love it. If you make a lot of soups, it’s definitely worth having. It makes pureeing things really easy and without as much cleaning up as transferring to a blender and back.

I originally found this recipe on a blog called Empty Belly. It appears to be abandoned and hasn’t been updated since 2007. But the cauliflower soup lives on, so thank you Empty Belly blog!

Note that the original recipe calls for rutabaga, but I always substitute sweet potato. This is because I don’t know what a rutabaga is or what I’m supposed to do with it. I should probably correct this deficiency at some point, but for now, let’s just go with the sweet potato, okay?

If you want (and you probably do) you could top this off with some shredded parmesan. Round out the meal with a green salad and perhaps some crusty bread and you’ve got yourself a wholesome and tasty supper.

Let's Eat Healthy: Cauliflower Soup
Author: 
 
Ingredients
  • 3 tbs olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, sliced
  • 1 tsp curry powder
  • ½ tsp salt
  • 6 cups vegetable stock or water with 2 vegetable bullion cubes
  • 2 small sweet potatoes (or rutabaga)
  • 1 large carrot, peeled and quartered
  • 1 head cauliflower, cleaned and separated into florets
  • ¼ tsp freshly ground black pepper
  • ¼ -1/2 tsp cayenne powder (optional)
  • paprika for garnish
Instructions
  1. In a large stock pot, heat the olive oil. Once hot, add the curry powder and salt.
  2. Stir in the onion and sauté for about five minutes. Stir occasionally to keep from burning. Add the garlic and continue to sauté, until the onion is golden in color and translucent.
  3. Add your vegetable stock (or water with bullion cubes) and bring to a boil. Once boiling add the sweet potato and carrot. Turn heat down, but maintain a feisty simmer; cook until the sweet potato is beginning to soften- about 10 or 15 minutes.
  4. Add the cauliflower, again bringing to a boil, turn the heat down and continue to simmer until it is soft.
  5. Remove from heat, add black and cayenne peppers.
  6. Blend until creamy with an immersion or regular blender. Taste, adding salt if you like. Ladle the soup into bowls, garnish with paprika.

1 Comment

  1. Something I can eat! And I totally agree that immersion blenders are the greatest.

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