One of my favourite vegetables to eat during the Winter has to be cauliflower. It’s available all year round of course, but I personally think of it more as something you have during the colder months, but that’s mostly because of the recipes I cook with it are better suited for Autumn or Winter. This will probably also be my last Winter soup recipe as well, any soups I make in the following months will be lighter and possible even chilled soup, so I hope you’ll enjoy this Cauliflower soup as much as I did!
I kept this recipe quite easy, no oven grilling this time like I did with my roasted tomato and butternut squash soups. I also only used really basic ingredients, so I decided to add a bit of a twist to it by using turmeric to spice things up and soy cream to make it suitable for vegans and people with dairy-intolerance or allergies. If you’ve never tried soy cream before I highly recommend you give it a go, you won’t be able to taste it at all!
Cauliflower is actually one of the most eaten vegetables in Western European countries, but what you may not know yet is that it has quite a lot of health benefits to it too, as do most vegetables and fruit of course. Cauliflower itself is really high in Vitamins C, but also has good levels of Vitamin K as well as Folate, pantothenic acid, vitamin B6, choline and fiber. But it also has some great antioxidant phytonutrients like beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol.
All those weird names probably mean as little to you as it does to me but let me tell you what it means: Our bodies naturally produce free radicals, which has damaging effects to your body. Luckily our bodies also produce antioxidants, who neutralise those radicals. Most people have more radicals than antioxidants however so adding some through nutrition will help your body a lot. Some antioxidants are good for your eye sight for example, others are good for the health of your heart, your immune system or even your skin.
Makes: around 1l of soup
- 1 large cauliflower
- 8dl – 1l water
- 1 large onion
- 1 cube of vegetable stock
- 200ml soy cream
- 1/2 tablespoon of turmeric
Slice of the florets of the cauliflower, and discard the stem and leaves. Slice up the onion in chunks, this doesn’t have to be done finely as we’ll be mixing it in the end anyway so you can roughly chop it.
Heat up a bit of olive oil in a stock pot and add the onion. Fry until they start to become transparent, then add cauliflower, 800ml water, stock cube and season with pepper. Bring to a boil, reduce the heat and leave it to simmer for 25 minutes.
Stir in the soy cream along with the turmeric and simmer for another 5 minutes. Take out a blender and mix the soup until creamy, you can add more water now if needed, I personally used 1l of water in total, but you may prefer a thicker soup.
Serve with a pinch of pepper, freshly cut parsley and a drop of olive oil.
Tip: you can freeze the leftovers for up to 3 months!
*Large blue soup bowl & green napkins: Meadows and Byrne