Do you guys remember those sad days of mushy, bland, steamed cauliflower and broccoli? It reminds me of my high school cafeteria and their flavorless combo of cauliflower, broccoli, and baby carrots. Eeek! Did people just not know about roasting veggies back then? No wonder every kid hated eating vegetables. Thank goodness it's 2016 and cauliflower has become a trendy menu item made in a million different delicious ways. If you were to ask me my favorite vegetable, I'd definitely say cauliflower without hesitation. I make roasted cauli to the point that my husband and best friend have started calling me the Cauli Queen. I guess there are worse names! There are just so many ways you can make this amazing vegetable - you can roast it (my personal fave), turn it into a mash to replace mashed potatoes, make "pizza crust" with it, make sauces with it, and make SOUPS with it - which we're doing today!
I got inspired to make this soup when I was perusing through my friend Ellen's blog - ElleBeing. Her website is all about healthy eating and living - something I know we're all passionate about! Ellen's recipes are full of fresh ingredients and are super easy to whip up. When I saw Ellen's Creamy (Creamless!) Cauliflower Soup, I knew I had to try it out. You may have noticed that I've been posting a ton of soup recipes the last few weeks, and you're right . . . it's been a bit chilly in LA lately, and I've been battling a stubborn cold, so honestly nothing sounds better than a warm bowl of soup these days!
Sidenote before I dive into this recipe - I went to my cousin's house for dinner the other night and she made the most delicious Turmeric Roasted Cauliflower from the Skinnytaste cookbook. I made a huge batch of it last week and couldn't get enough. SO, while making Ellen's Cauliflower soup, I decided to throw in some turmeric and other spices to add some mega antioxidants to this soup! If you haven't tried this bright yellow spice before (be careful because it stains), I'd definitely recommend it! It's that warm flavor you often find in curries and it's amazing for you!
Ok! Now for the recipe . . . thanks again to ElleBeing for the idea!
2 tbsp extra virgin olive oil
1 head of cauliflower, cut into florets
1 1/2 white onions, chopped
3 garlic cloves, chopped (or 3 of the TJ's frozen garlic cubes)
4 cups low-sodium vegetable broth
1/2 cup water
1/2 tsp turmeric
1 tsp ground cumin
1/2 tsp cinnamon
Salt & pepper to taste
Garnish: sliced almonds, a dash of turmeric, and red pepper flakes
1. Heat olive oil in a large pot. Add onions and cook until soft, about 5ish minutes. Add garlic and
a pinch of salt. Sauté for another minute or so.
2. Add cauliflower, broth, water, spices, and S&P, and bring to a boil.
3. Lower heat and simmer for about 10-15 minutes, until cauliflower is fork-tender.
4. Transfer ingredients to a blender, small batches at a time. You can also use a hand blender
and puree the soup right in the pot if you'd like. Blend, blend, blend until perfectly smooth!
5. Taste test and add more spices or salt as desired.
6. Serve with an extra garnish of turmeric, sliced almonds, and red pepper flakes.
You guys are not going to believe how creamy and delicious this soup is. It tastes like I added a ton of cream or butter to make it so silky smooth, but its just the cauliflower working it's magic! So so yummy.
For more healthy and delicious recipes just like this one, be sure to check out ElleBeing! I cannot wait to make her latest recipe for Baked Pears with Macadamia Nuts! And also, she has an adorable new puppy that you can spot in some of her photos - so cute!
Have a great week!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.