This week it’s supposed to be in the high 80s, much like last year in early May, if I remember correctly. This weekend, however, it was classic Portland weather. A little cold, a little rainy. Perfect weather for soup.
The soup I made this past weekend is inspired by my cousin. She sent me a picture of cauliflower soup she made recently along with the recipe she tried. Since I have been on a bit of cauliflower kick recently it seemed like the perfect time to try her recipe.
I meant to follow her recipe as close to the T as possible though I substituted light sour cream for greek yogurt. The soup is intended to be healthy. I so badly wanted to make a healthy soup. But when it came time to add the cheese, I just kept adding and adding and adding. Let’s face it, cauliflower is pretty bland unless you have some other flavor (cheese, turmeric) to spice it up. So what was supposed to be a healthy cauliflower soup ended up being more of a cheese soup. In fact you could probably call it cheese soup and no one would ever guess cauliflower was in there. This may be the perfect recipe to get your kids to eat some cauliflower!
- 2 heads cauliflower
- 4 T. olive oil
- 1 large onion, roughly chopped
- 4 to 6 cloves garlic, minced
- 1 qt. chicken stock (I used turkey)
- 7 oz. greek yogurt
- 8 to 10 oz. strong-tasting white cheese, grated (like sharp cheddar, Asiago, parmesan, etc)
- Salt and pepper, to taste
- cheddar cheese, for garnish (I used yellow/orange cheddar for a visual appeal)
- Remove the leaves and core from the cauliflower and coarsely chop.
- Heat the olive oil in a large soup pot over medium heat and add the onion and garlic. Cook until softened. Be careful not to brown.
- Add the cauliflower and stock and bring to a boil. If you do not have enough stock to cover your cauliflower add more until the cauliflower is covered. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
- Remove from heat and puree the soup in small batches in a blender or food processor and return it to the pot.
- Add the yogurt and cheese and stir until smooth. Add as much cheese as you feel is appropriate. Using a fine mesh sieve, strain the soup into a large bowl or another pot for a velvety smooth finish.
- Season, to taste, with salt and black pepper. Serve immediately.