This one is an easy one: creamy cauliflower soup. Exactly what it sounds like. And it takes thirty-ish minutes or so from start to finish.
There are so many different diets out there, so many different ways of eating. From low carb, to carb only. From high protein to no protein at all. From vegetarian, vegan, even freegan (a type of anti-consumerist diet where people dive grocery store dumpsters for fresh food).
Most of these diets have nothing to do with each other. In fact, their followers will get into scathing arguments over whose plan has the moral ground on eating.
Yet each one of these diets has one thing in common. And if you start paying attention, you’ll notice it too. Each one recommends we eat more vegetables. Even the veggies we’re not crazy about. Like the cauliflower.
I know I know. It’s so bland. It’s yellow. There isn’t much to it. But when you spice it up with a few ingredients, blend it down, and cook it for a while, you get a really good soup. Perfect for the type of prolonged winter we’ve been having.
Yes, the awful winter that’s been dragging on. Just as we thought it was finished, just as a few blossoms finally peeked through, it showed its teeth again to remind us it’s not going anywhere. At least for a few more weeks.
So grab that cauliflower, make a little soup, and let’s wish this winter away already! (And for extra credit, you can ferment some cabbage!)
- 1 cauliflower head (large)
- 2–3 tablespoons salt
- 10 ounces water
- 2 tablespoons butter
- 2 tablespoons oil
- 1 tablespoon flour
- 10 ounces milk
- 1–2 tablespoons parsley (minced)
- Break down the cauliflower head into florets. Place in a pot filled with water and add salt. Bring to boil on high. Lower to medium and boil for additional 10 minutes.
- Drain well. Leave a few florets aside. Transfer the remaining florets into a blender or food processor. Add ten ounces of water. Blend.
- In a separate pot, heat up oil and butter. When hot, add one generously filled tablespoon of flour and stir for 2-3 minutes until you get a yellow mass. Add milk and blended cauliflower and continue stirring. Take the florets you left aside, cut (or rip) them up into chunks and add to the soup. Bring soup to boil, lower the temperature and let boil additional 10 minutes.
- Add salt to taste and garnish with parsley.