Cream of Cauliflower Soup- The Blank Slate, The Jack of All Trades
Soup season is upon us. Apart from chicken and veggies loaded up with home made bone broth, I love to make this Cream of Cauliflower soup, or some variation of it often.
Cream of Cauliflower Soup
1 head of cauliflower, broken down into florets (Approx 4-5 cups if you buy the precut kind)
2 T Olive Oil
1 medium White or Yellow Onion, finely diced
3-4 cloves garlic, crushed and rough chopped
1-1.5 tsp Sea Salt or Pink (to taste, after adding liquid)
(optional) 4 Slices uncured bacon, sliced in 1/4” pieces
4 cups Broth or Stock
Add oil to large dutch oven or stockpot. (If using bacon, add it here) Over Medium-high heat add Onion, keep it moving until it begins to turn translucent. Add garlic, continue stirring until it starts to brown a bit. Add Cauliflower tossing to coat it in the oils.
Cook, stirring occasionally for about 5-10 minutes until you start to see some brown bits sticking to the pot (you want this, don’t panic) Add the broth. Basically you want to ensure that most of the cauliflower is submerged. Simmer until tender, should take less than 10 minutes. Taste for seasoning, if your broth is on the salty side you may not need to add any salt, if your broth is not salty you may need to add the full amount or more. I
Remove from heat, blend until smooth, using either an immersion blender or by transferring it to a blender. Garnish with finely chopped flat-leaf parsley and/or one of the add-ins below.
Now…for those other options I mentioned…The possibilities are endless!
Mushrooms. Slice and saute. With or without sliced onions. Thyme is a great add-in here, too.
Leeks. Thinly sliced. Rinsed and drained. Added waaaay back in the beginning.
Bacon. Slice a few more pieces of bacon, cook them in a heavy bottomed pan. Slow and low. Really let it render down and become crisp. Its Bacon. Don’t over-think it.
Charred Corn and Cilantro, if you’re in to that sort of thing. Obvs Corn is omitted completely from all phases of the Autoimmune Protocol