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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
cauliflower into florets
cups vegetable broth
onion, finely chopped
tablespoon canola oil
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
cup white vinegar or neutral
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