Cauliflower gets another permutation in this nutrient dense soup!
It seems to be popping up everywhere today. What was once a humble vegetable avoided on vegetable platters is now showing up on every trendy menu! When combined with leeks, a milder, sweeter tasting member of the onion family, cauliflower thickens this light yet creamy soup.
There is nothing I don’t do with cauliflower:
Try rubbing the florets with oil, sprinkling them with smoked salt and maybe some nutritional yeast, and roasting them. Didn’t make it to the dinner table? Oy, thought so! I know, it happens to me all the time.
I make a grain-free tabouleh with it.
I throw it in smoothies. Yes, smoothies. Love how it adds bulk and texture and loads of nutrition, at no extra caloric cost.
I make curries, pizza crusts, kugel, pasta, you name it!
- 3 tablespoons extra virgin olive oil
- sea salt to taste
- 1 medium-size cauliflower, broken down into small florets
- 4 cups Vegetable broth or water
- 1 packet Garden Vegetable Levana Nourishments
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons nutritional yeast (optional)
- freshly ground black pepper
- Heat a large pot over medium-high heat and add the oil and margarine. Add the leeks, onion, and sea salt and sauté for about 5 minutes, stirring often, until the onion begins to turn translucent. Add the garlic and stir well. Cook for 1 more minute.
- Add the cauliflower, vegetable broth, and rosemary, cover with lid, and bring to a boil. Reduce heat to a simmer and cook for about 25 minutes, until the cauliflower is soft and mashable.
- Remove the soup from the heat, stir in nutritional yeast and let cool for 5 minutes. Carefully use an immersion blender to blend the soup in the pot until smooth. Add pepper to taste and serve.
recipe by Jackie Topol, MS, RD