Tuesday, November 29, 2011

Detox Recipe #2: Caramelized Cauliflower Soup, NO CREAM

This is a rich and luscious soup and you will swear that there is cream or cheese in the recipe.

Roasting the cauliflower, instead of boiling it, makes the flavors deep and rich and gives the soup a caramelized flavor.

I served it as a main course, so I had to add the torn bread and hazelnuts to the top for my husband or he would say that "soup is not a meal" (from the Seinfeld episode).

Caramelized Cauliflower Soup (adapted from Sprouted Kitchen)

1 large head cauliflower
olive oil
1/2 tsp. fresh grated nutmeg
kosher salt and pepper

2 tsp. olive oil
1 large shallot, chopped
1 clove garlic, chopped
3 cups low sodium vegetable or chicken Broth
1 tsp. dried thyme
1 Tbsp. white balsamic vinegar

1 tsp. extra virgin olive oil
1 cup fresh torn bread, 1" pieces
black pepper
handful of toasted hazelnuts or almonds
fresh thyme leaves
shaved Parmigiano Reggiano (optional)

Preheat the oven to 400F.

Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of kosher salt and pepper and toss everything to coat. Bake on the middle rack for about 35 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges.

While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the broth, dried thyme and vinegar and warm through.

When the cauliflower is cool, add it and the broth mixture to a food processor or blender and process until smooth. I used an immersion blender which is one of my favorite gadgets.

Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.

To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, chopped hazelnuts or almonds and a pinch of fresh thyme leaves and shaved parmesan, if using.

I loved this soup. So easy and delicious.


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Alex Radhose said...

This is great. I have to try this today... :)

The Japanese Redneck said...


Content in a Cottage said...

That is a great recipe that looks and sounds appealing after the marathon eating I've been doing lately.

Ciao Chow Linda said...

Oh Henry!! Soup is a meal when it's as hearty as this. Looks pretty in that pink-rimmed bowl too Stacey.

Oui chef said...

It must be a guy thing....I SO want to throw some meat in this bowl!

Patsyk said...

love this! bookmarking it to make... love that it is lightened up!

Joanne said...

I for one think that soup is DEFINITELY a meal. And one of my favorites at that! This sounds delicious!

lea said...

I wish I had this recipe when I harvested all my cauliflower....great idea to roast.....there's always next year!