My family and I spent a sunny Sunday morning last week at the farmer’s market. Among other yums, both my husband and I were drawn to an unusual looking cauliflower at the Suzie’s Farm stand. It was a cheddar-orange colored variety called, well “cheddar.” I thought it was an heirloom, but upon research at home, it is actually a hybrid, but non-gmo seeds are available here. The color turned even darker when I cooked it and cheddar cauliflower naturally has 25 times the beta carotene of regular cauliflower, making it 2nd only to carrots. It made a lovely, simple soup!
Cauliflower Soup Recipe
- 1 Tablespoon olive oil
- 1 onion diced
- salt and pepper
- 2-3 cloves of garlic, crushed or diced
- 1 large or 2 small heads of cauliflower, roughly chopped
- 3-4 cups of chicken or vegetable broth
- 1 cup of milk (optional)
In a medium-large soup pot, heat oil on medium heat. Sauté the onions, seasoned with salt and pepper, until soft. Add the garlic and cook 1 minute, add the cauliflower and broth. Bring up to a low boil and cook for about 15 minutes, until the cauliflower is soft. Let cool slightly, then puree with an immersion blender, or transfer to a blender. Add the milk, if using, and return to heat until warm.
Very baby friendly. Also great served cool or room temperature! I kept the seasoning simple and garnished with a little truffle salt.
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