I started by putting a little olive oil in a medium sauce pan so I could saute an onion. I wanted my cauliflower puree to have some flavor to it and not just be cauliflower. I added a little salt and pepper and a few chopped cloves of garlic.
Now I was ready to add my broth and milk. If you are like my dear friend Margie and have milk allergies in your family then you could definitely leave out the milk and just add in more broth. I just used it for a little extra creaminess. Once it came to a boil I added my cauliflower. I learned by watching America's Test Kitchen that if you cook cauliflower for 30 minutes it makes it creamier and not so smelly. On the show they cooked half of it for 15 minutes then added the other half for the last 15 minutes so I did the same. I think this just makes it so there is more body to the puree. I also added half of my celery at the last 15 minutes as well.
I used a small head of cauliflower since I didn't want to make a ton of soup
The pieces don't have to be perfect and can be fairly large, they cook down really easily.
The liquid cooks down a lot so if you feel like you don't have enough you can add some more broth or just add water. And yes it will look kind of mushy and not all that pretty. Just be patient.
Once it was done and nice and tender I strained it into a bowl. I wanted to reserve the liquid so I could use some in the blender to help puree it but also use some of it to cook my other veggies.
I put it in the blender then let it sit for a minute, mainly because I didn't want to wake my child but also because it was hot and it was ok if it cooled down a bit. I didn't want to dirty a million dishes like I often do so I just rinsed out the same pan to cook my veggies. I put a little oil in then added my celery, salt and pepper and some chili flakes.
Next I added diced carrots, I wanted them smaller then the potatoes since they take longer to cook. I sped up their cooking time by cooking them for a few minutes before adding in the broth.
Next I added my broth and potatoes. If you wanted you could even use vegetable broth, I just prefer the taste of chicken broth. I also added in a half a cup of the drained liquid from the cauliflower.
As that cooked I pureed my cauliflower, which of course woke up my child, bummer!! Make sure when you are blending hot food to take out the middle insert on the lid, this allows some of the steam to escape so it doesn't blow up on you. That would burn. Put a towel over it though just in case, no worries the steam can still escape into the towel.
I used about a 1/4 cup of the cooking liquid to help blend it but ended up having to add a little water to get it to puree smoothly. Just don't add to much, you want it to be thick.
Once your potatoes and carrots are done add in the puree. If the consistency is to thick for your liking add more broth or water.
I added some chopped parsley and chives for added color and flavor.
I love these dried herbs, you just add a little water to bring them back to life and BAM! instant fresh herbs that won't go bad in your fridge after 5 days.
I made the slightly unhealthy choice to top mine with cheddar cheese and some bacon bits but for you healthier better people out there you could definitely leave this out. I just love cheddar in my potato soup. Cheese is yummy ok. I definitely liked how this turned out. It was warm and comforting and super thick and creamy yet I didn't have tummy troubles an hour later. I look forward to eating my left overs.
Healthy Cauliflower Soup
2 Tbs Olive Oil
1/2 Medium Onion, chopped
2 cloves Garlic, chopped
2 1/2 cups Chicken Broth
1 cup Milk (I used 1%)
1 small head Cauliflower
2 Celery Sticks
Pinch Red Chili Flakes (optional)
1 Carrot
2 Medium Potatoes
Salt and Pepper
1-2 Tbs Parsley
2 tsp Chives
Cheddar Cheese and bacon for topping
Heat one tablespoon of olive oil in a medium sauce pan. Add onion and saute for 3 to 5 minutes. Add a dash of salt and pepper and the garlic cloves. Cook for 30 seconds, don't burn the garlic, then add 1 1/2 cups of the broth and the milk. Bring to a boil. Chop Cauliflower into chunks and add half to the boiling liquid. Cook for 15 minutes then add the remaining cauliflower and one celery stick, chopped. Cook for another 15 minutes. Drain into a strainer that is sitting in a bowl to preserve the cooking liquid. Transfer cauliflower into a blender. Add 1/4 cup of the cooking liquid to help puree it. If its to struggling to blend add a tablespoon of water at a time until its thick and smooth. Set aside.
In the same pan heat the other tablespoon of olive oil and add remaining chopped celery. Add a dash of salt and pepper and some red chili flakes (optional). Saute for 2 minutes then add diced carrots. Cook for an additional 2 to 3 minutes then add broth and chopped potatoes. Cook until tender, 10-15 minutes depending on the size of your veggies. Then add your cauliflower puree and stir until its incorporated. Taste it to see if it needs more salt and pepper then add in the parsley and chives. Top with cheddar cheese and bacon if desired.
** If you have milk allergies or kids with them, like Margie does, leave out the milk and just use more broth. Or if you want it more rich and creamy use 2% or whole milk.
Time: 1 hour
Yields: 3 Servings
Try adding/Substituting:
Vegetable broth
peas
parsnips
shallots
leaks
green onions (topping)
No comments:
Post a Comment