Creamy Cauliflower Soup
Friday, October 21, 2011
It's another cold day here and soup is the perfect remedy for lifting your spirits, don't you think? This is a creamy, full-of-flavor, healthy soup. I didn't make it with the croutons that the original recipe called for, as I have homemade bread that I think goes just as well. This is definitely what I call comfort food!
I usually send the leftovers with the kids for their lunch, the Thermos seems to keep in warm enough for them. It certainly is better than the "hot lunch" that is served at school, in taste and nutrition!
Adapted from Annies-Eats; originally from Super Natural Everyday by Heidi Swanson
Ingredients:
For the croutons:
About 6 oz. whole grain bread, cut into ½-inch cubes
2 tbsp. unsalted butter, melted
2 tbsp. olive oil
1 tbsp. Dijon mustard
Kosher or sea salt
For the soup:
4 tbsp. butter
1 medium red onion*, chopped
1 medium yellow onion*, chopped
Sea salt
3 medium red potatoes*, diced into ¼-inch cubes
2 cloves garlic*, minced
6-7 cups vegetable broth*
1 head cauliflower*, chopped into florets
1 ½ cups shredded mozzarella cheese
4 tsp. Dijon mustard*
Directions:
To make the croutons, preheat the oven to 350˚ F. Add the bread cubes to a medium bowl and toss with the melted butter, olive oil, and mustard until evenly coated. Spread the bread cubes out in an even layer on a baking sheet and sprinkle with the salt. Bake for 10-15 minutes or until crunchy.
Meanwhile, melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions and cook, stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato, garlic and vegetable broth. Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 6 minutes or until the potatoes are tender. Add the cauliflower and cook about 5-6 minutes more, until the cauliflower is tender. Stir in the cheese and mustard.
Puree with an immersion blender (or a food processor, vented to allow the steam to escape). Mix in additional water or broth if the soup is too thick. Season with additional salt to taste. Serve warm topped with additional shredded cheese and the croutons.
*Organic. I use organic produce, and other organic foods as much as possible. Substitute organic, where you can!
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| He loves soup because he dips bread in it! |
Have a great weekend!
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