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The sweet and savory taste of this cauliflower soup will nourish and warm you on a cold day. When purchasing cauliflower, look for one with a creamy white color and compacted curd. Replace chicken broth with vegetable stock to make this recipe vegetarian. |
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Ingredients (serves 4):
- 1 cauliflower (1 lb. 5oz.)
- 1 Tbsp. olive oil
- 1 medium onion, sliced
- 1-1/2 cups low sodium chicken broth
- 1 cup soy milk or rice milk
- 1/3 tsp. salt
- White pepper to taste
Garnish:
- Crushed roasted pistachio nuts
- Shaved roasted cauliflower (optional)
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1 Cut cauliflower into small pieces. |
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2 Heat the inner pan over medium heat. Check its surface temperature by dripping a few drops of water. If they run on the surface, then the pan is ready to cook. Add olive oil, onion and sauté them until onion becomes soft, about 5 minutes. Then add cauliflower and sauté for 5 more minutes. |
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3 Add chicken broth to the pan and when it reaches a boil, cover and place the inner pan in the insulated container and keep warm for 30 minutes. |
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4 After 30 minutes, take out the inner pan and place back onto the stove and heat over medium heat. Mash with a masher or a stick blender. |
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5 Stir soy milk into the pan and when it reaches a boil again, add salt and white pepper to taste. |
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6 Garnish with crushed roasted pistachios and shaved roasted cauliflower if preferred. |
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