Monday, November 15, 2010

Neon Cauliflower Soup



Welcome to Meatless Mondays.

I could not resist buying these purple and orange heads of cauliflower. Though they taste exactly the same as the regular old white version, it made this soup look special!!



You can roast it or steam it exactly the same way as you would the white stuff.

This soup was also a good way to get rid of my Parmigiano Reggiano rinds. Always save them for adding to soups, they melt in the soup and impart a wonderful flavor.



This is a pretty simple soup to prepare. It tastes wonderful and there is absolutely no cream or butter in the recipe, though it tastes very rich and creamy.



Cauliflower Soup:

one head of cauliflower (any color), cut into small florets
1 large onion, diced
3 cloves garlic, chopped
4 cups of chicken stock
1/4 cup grated Parmesan cheese (or rinds)
1 tsp curry powder
snipped chives for garnish

In a heavy pot, heat the olive oil and saute the onion and garlic a few minutes until wilted.

Add the 4 cups of stock and cook the cauliflower until tender, about 15 minutes.

With an immersion blender, puree the soup (careful of the hot liquid) in batches until creamy.



Add the cheese and curry powder, and taste to season w/ salt & pepper.
Garnish w/ fresh chives & if you are feeling creative, some little steamed purple cauliflower florets!



Enjoy!

18 comments:

Bluebird NY said...

Lovely soup!

T.W. Barritt at Culinary Types said...

Ha! I bought a head of purple cauliflower at a farm stand this weekend! I roasted it along with white for pasta. But I love the way you used the purple for accent in the soup.

Katie in South Dakota said...
This comment has been removed by a blog administrator.
Katie in South Dakota said...

I have never seen these multi color heads of cauliflower before!
We live in the middle of nowhere, and lucky that the market sells any vegetables!!! ha!

A Feast for the Eyes said...

Too funny. We both featured our immersion blenders and curry powder. I've seen these colorful cauliflower and pondered what to make. This is a beautiful soup, and quite healthy. I keep forgetting the Parmesan rind trick. Thanks for the reminder.

Pam said...

How pretty is that?!?

Love the pear & almond strudel down below.

Lori Lynn said...

Hi Stace! Beautiful, very creative. Bet is tastes as good as it looks.
LL

Karen said...

This is beautiful! I love purple and yellow together (I love cauliflower soup, too!)

MarathonMamma said...

oh how I wish you would have made this last week. My hubby bought the largest head of cauliflower, seriously we struggled to use it all. I have never thought of using the cheese rind for soups, genius!






Dr.Sameena Prathap
said...

Hey Stacey,

A beautiful bowl of soup dear...:)

Dr.Sameena@

http://www.myeasytocookrecipes.blogspot.com

Eileen said...

At first glance, it looks as tho' you added lavender to the soup. It's beautiful!

The Japanese Redneck said...

They might not taste different, but the purple ones are such a beautiful color.

Proud Italian Cook said...

I thought it was lavender too, very colorful! I seldom use curry except in chicken salad sometimes, I'll have to pull it out and experiment!

Anonymous said...

How much olive oil did you use? You said 'heat the olive oil' but it isn't listed in your ingredient list.

Anonymous said...

you also do not mention when to add the cheese and the curry.

Dana said...

That is a gorgeous soup my friend! I love the purple stuff. Put it on a crudite platter and people go crazy.

Dana said...

That is a gorgeous soup my friend! I love the purple stuff. Put it on a crudite platter and people go crazy.

Anonymous said...

That looks awesome and it is Mardi Gras colors. Maybe I will leave off the green and make LSU soup next winter!