Cauliflower Soup

Bowl of Cauliflower Soup
From our kitchen to yours! Enjoy!

This soup can easily be made vegan by swapping out the butter for olive oil, and the soup base is vegetable.

The story behind cauliflower soup is that a version of this soup recipe was sent to our family by my grandmother who wrote to us about a budget-friendly dish that my Aunt Carolyn made her family when resources were tight. This recipe is a warm hug on a cool day. ?

Cream Soup

Ideally, hot cream soups should be served at 900C to 93 C (1900F to 2000F).

Soups are mostly classified as either clear or thick. Clear soups are broths and consummés. Thick soups are cream soups and pureés. Cream soups are those thickened with a roux; equal parts by weight of a fat and flour (for example, butter and flour).                                                                                    

Ingredients

  • Cauliflower (1 head)
  • Carrots (2 medium)
  • Celery, chopped (2 stocks)
  • Water (4 cups)
  • Better than Bouillon soup base, vegetable (4 tsp)
  • Butter (3 tbsp)
  • All-purpose flour (3 tbsp)
  • Salt (1 pinch)
  • Black pepper, fresh-ground (1 pinch)
  • Cayenne pepper (1 pinch)
  • Coconut milk, 1 can or 400 mL

Instructions

  • In a heavy bottom pot (preferably a Dutch oven), combine finely chopped cauliflower, carrot, and celery.
  • Stir in water and bouillon immediately and bring to a boil. Reduce heat, cover and allow to simmer for 20 to 25 minutes until vegetables are fork tender.
  • In a large saucepan, melt butter and stir in flour, salt, pepper and cayenne to make a roux. Stir constantly adding the coconut milk and bring to a slow boil. Continue to stir until thickened.
  • Remove the sauce from heat and incorporate into the vegetable broth by stirring until creamy in appearance.
  • Remove the soup from the heat and using an immersion blender, cream together the contents. Serve immediately.

Ideas for Garnishes

You can have some fun and depending on your kitchen inventory, use what you have on hand as long as the flavour and texture complements the soup.

Some garnishing ideas include: fresh chives, parsley or a drizzle of heavy cream. I tried goat cheese, but it was a bit overpowering.

How to store cauliflower soup

This soup can be stored in an air-tight container for 3 to 4 days in the refrigerator.

History of Cauliflower

Until the 16th century, cauliflower was almost exclusively grown and available in Italy. Availability of cauliflower eventually expanded into France and other areas of Europe. It wasn’t until the late 1600s that cauliflower was first grown in North America.

Vegetable Nutrition

Cauliflower – is an excellent source of Vitamin C, a good source of folacin and a source of potassium

Carrots – are an excellent source of beta carotene and a source of folacin and fibre

Celery – a source of Vitamin C

If you enjoyed this recipe, here are some others you’ll love

Broccoli Soup – made with coconut milk, and can be made vegan

Croutons – the perfect soup topper!

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Recipe

Cauliflower Soup with Coconut Milk ?

This soup delivers great flavour and consistency. A comforting soup for any chilly day. It can also be made vegan by swapping out the butter for olive oil.

  • 1 head Cauliflower
  • 2 medium Carrots
  • 2 stocks Celery, chopped
  • 4 cups Water
  • 4 tsp Better than Bouillon soup base, vegetable
  • 3 tbsp Butter
  • 3 tbsp All-purpose flour
  • 1 pinch Salt
  • 1 pinch Black pepper, fresh-ground
  • 1 pinch Cayenne pepper
  • 1 can Coconut milk, 400 mL
  1. In a heavy bottom pot (preferably a Dutch oven), combine finely chopped cauliflower, carrot, and celery.

  2. Stir in water and bouillon immediately and bring to a boil. Reduce heat, cover and allow to simmer for 20 to 25 minutes until vegetables are fork tender.

  3. In a large saucepan, melt butter and stir in flour, salt, pepper and cayenne to make a roux. Stir constantly adding the coconut milk and bring to a slow boil. Continue to stir until thickened.

  4. Remove the sauce from heat and incorporate into the vegetable broth by stirring until creamy in appearance.

  5. Remove the soup from the heat and using an immersion blender, cream together the contents. Serve immediately.

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