Neon Cauliflower Soup
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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!!
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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.
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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.
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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.
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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!
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Enjoy!
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Comments
We live in the middle of nowhere, and lucky that the market sells any vegetables!!! ha!
Love the pear & almond strudel down below.
LL
A beautiful bowl of soup dear...:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com