When it’s cold outside, I love thick, hearty soup – doesn’t everyone? The downside is, those creamy soups pack in a lot of calories with very little nutritional value. Don’t worry though – cauliflower will save the day!
Pureed cauliflower is a fast way to amazing, thick, delicious, creamy and seriously nutritious soup. Here’s how you do it:
- Wash a head of cauliflower, break into large pieces and put it in a saucepan. Don’t bother to agonize about the size of the pieces – the smaller they are, the faster they’ll cook, but large chunks don’t take long to soften. You can also add other vegetables if you like! I often throw in broccoli stalks.
- Add enough water to almost cover the pieces.
- Bring water to a boil, then turn down the heat and simmer till the cauliflower is easily pierced with a fork. Alternatively – once the water starts boiling, put the lid on and turn the heat off. Let it sit with the lid on for at least 20 minutes. (This takes a little longer, but doesn’t use as much energy.)
- Pour off some of the water and just leave enough to puree the vegetables. Keep the water so you can add some back in if it’s too thick. I like to use my immersion blender because I can just keep the veggies in the pot. You can also throw the hot cooked cauliflower and water in a high-powered blender and puree it that way.
You have a creamy base that you can add to any recipe, OR even better – make up your own! Most soups start with what chef’s call The Holy Trinity. That’s onion, garlic and chopped celery cooked in a little oil till the onion and celery are soft, and the garlic is fragrant. From there, add in stock or water, vegetables and protein. When those things are cooked, add in the creamy pureed cauliflower to make your soup fabulous and thick!
You can do this with any type of soup from chicken noodle to beef vegetable, to lentil curry
Try it with any recipe you already use, or be brave and create one. Then share please!