Wow, it’s been exactly 4 months since my last recipe post. Yikes! It’s been a busy few months, but I’m back on track with the cooking thanks to my uni studies finishing (albeit temporarily until March) and I’ve also moved house, which means I’m starting my business again in a new area and therefore have time to cook while re-establishing my client base again. Special mention must be made of Delightfully Fresh Organics which is where most of my produce comes from these days, mainly because I live on the farm now 🙂 Check them out!
Enough about me, onto the recipe…
I love this soup for a few reasons – it is so quick and easy, doesn’t use many ingredients (and none of them are weird), and it’s also a great way to use up a cauliflower that might be approaching or is just past is prime. It tastes creamy even though there is no dairy (of course), but not even faux-dairy makes an appearance – I don’t know how the cauliflower does it, but it’s creamy all on it’s own.
Makes 6 servings
- 2 tbs canola oil (I used olive oil)
- 1 medium onion, chopped
- 3.5 cups vegie stock
- 1 large head cauliflower, cut into florets
- Freshly ground black pepper, to taste
- Pinch ground nutmeg
- Chopped chives (optional – I used shallots)
In a medium stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 5 mins. Add the broth and cauliflower; bring to a boil over high heat. Reduce the head to med-low and simmer, covered, until cauliflower is tender, 8-10 mins.
Working in batches, puree in a blender or food processor until smooth. Return to the stockpot and season with pepper and nutmeg (if using). Reheat over low heat as necessary, thinning with water, if needed (I didn’t). Serve hot, garnished with the chives (or shallots) if using.
Source: A Gluten-Free Vegetarian cookbook I no longer have.