If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This cauliflower soup requires few ingredients and it freezes well. After defrosting, cauliflower soup often needs a trip to the blender to regain its smooth texture and can be thinned out with unsweetened almond milk instead of water.
For the garnish: You can prepare pickled cauliflower in advance. I keep them in the fridge in small glass containers. Then, when time to eat I can simply heat the soup and add the toppings. You can also use them as a side dish in place of pickled beets. —Nana Marmelade
- 1 cauliflower into florets
- 4 cups vegetable broth
- 1 onion, finely chopped
- 1 tablespoon canola oil
- 1/4 teaspoon of salt
- In a saucepan over medium heat , cook an onion in oil until translucent. Add the cauliflower and vegetable broth , then bring to a boil . Cover and simmer about 10 minutes or until cauliflower is tender.
- In a blender , reduce all until smooth.
- Add salt and pepper to taste.
- For the garnishing: Add the marinated cauliflower florets, toasted slivered almonds and your best olive oil.
The Garnish : Marinated Cauliflower
- half cauliflower, cut into florets
- 1 cup white vinegar or neutral
- 1 teaspoon turmeric
- 1/2 cup sugar
- 2 pinches of coarse salt
- In a sauce pan, bring vinegar, sugar, turmeric and salt to a boil. Remove from heat and let it cool to room temperature.
- Put the cauliflower florets in an airtight container (I use a Mason jar ) and pour the pickling liquid. Refrigerate until needed.
- As long as the cauliflower is submerged, you can keep it in the refrigerator for a few weeks.
- This recipe was entered in the contest for Your Best Restorative Recipes