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
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Ingredients
- Cauliflower soup
-
1
cauliflower into florets
-
4 cups
vegetable broth
-
1
onion, finely chopped
-
1 tablespoon
canola oil
-
1/4 teaspoon
of salt
- 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
Directions
- Cauliflower soup
-
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
-
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.
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