kb0426 Posted October 19, 2013 Share Posted October 19, 2013 I adore Melissa Joulwan's Golden Cauliflower Soup. The challenge, however, is that I don't always have beef broth on hand. I won't buy any in the store; I have become a snob. Here is her recipe in case you are interested. http://www.theclothesmakethegirl.com/2012/10/24/golden-cauliflower-soup/ So, when I recently came across this recipe that uses very few ingredients and just plain water, I had to give it a try. http://food52.com/recipes/15247-paul-bertolli-s-cauliflower-soup?from_related=1&related_src_type=recipe I am so glad I did! All you need is olive oil (go for coconut if you prefer), onion, cauliflower, salt and pepper and time to make it. I plan on bubbling up another batch this weekend, and will likely make it a double. It is SO good and simple! Enjoy! Link to comment Share on other sites More sharing options...
amberino21 Posted October 19, 2013 Share Posted October 19, 2013 I love simple cauli soup - so tasty! I roast my cauliflower and garlic first, and use leek instead of onion Link to comment Share on other sites More sharing options...
kb0426 Posted October 19, 2013 Author Share Posted October 19, 2013 OMG. I just bought leeks at the farmer's market yesterday. I am going to have to try that! Link to comment Share on other sites More sharing options...
Colleen Roy Posted October 20, 2013 Share Posted October 20, 2013 That is a crazy easy and delicious recipe. I did use stock instead of water. Yum, yum, yum! Link to comment Share on other sites More sharing options...
kb0426 Posted October 23, 2013 Author Share Posted October 23, 2013 Tonight I used leeks (yum!) and roasted garlic whilst I roasted my chicken thighs, then squeezed that into the soup just before blending. I am now obsessed. I must admit - I think I enjoyed the plain soup more because of the simpleness of the flavors, yet was really pleased with the leek/garlic combo! Link to comment Share on other sites More sharing options...
Susan W Posted October 23, 2013 Share Posted October 23, 2013 Just to add to another CMTG awesome and so easy soup. Silky Ginger Zucchini soup. Probably would not work with water, but such an awesome soup. I make it every week as soon as my bone broth for the week is ready. Link to comment Share on other sites More sharing options...
trezkholl0806 Posted October 23, 2013 Share Posted October 23, 2013 I love simple cauli soup - so tasty! I roast my cauliflower and garlic first, and use leek instead of onion I am so trying this! How much leek do you use? I just bought one and have never cooked with them before. Thanks for suggestion! Link to comment Share on other sites More sharing options...
amberino21 Posted October 24, 2013 Share Posted October 24, 2013 I am so trying this! How much leek do you use? I just bought one and have never cooked with them before. Thanks for suggestion! That much I really have no idea! I don't use recipes, I'm a "make things up and bung in what I feel is right, or according to taste" kind of savoury cook Perhaps a leek to a head of cauliflower? Link to comment Share on other sites More sharing options...
trezkholl0806 Posted October 24, 2013 Share Posted October 24, 2013 That much I really have no idea! I don't use recipes, I'm a "make things up and bung in what I feel is right, or according to taste" kind of savoury cook Perhaps a leek to a head of cauliflower? haha okay, that's how much I used. What is the texture of this soup supposed to be like? I really didn't measure anything. I roasted a head of cauli & a leek... put in blender with like 2-3 c water... it had a gritty type texture, not smooth at all! So then I read somewhere where they strain it with a fine mesh sieve. I did, and now it's CAULI WATER! What in the world... I actually kept the "pulp" because I didn't want to waste it... Cauliflower patties? Also, the taste isn't anything special. Link to comment Share on other sites More sharing options...
kb0426 Posted October 24, 2013 Author Share Posted October 24, 2013 haha okay, that's how much I used. What is the texture of this soup supposed to be like? I really didn't measure anything. I roasted a head of cauli & a leek... put in blender with like 2-3 c water... it had a gritty type texture, not smooth at all! So then I read somewhere where they strain it with a fine mesh sieve. I did, and now it's CAULI WATER! What in the world... I actually kept the "pulp" because I didn't want to waste it... Cauliflower patties? Also, the taste isn't anything special. Do try the recipe that I linked to. You can still roast the cauliflower, but I think you would need the time in the water to "soften" it to get a silkier texture. It is such a great breakfast! Link to comment Share on other sites More sharing options...
kb0426 Posted October 24, 2013 Author Share Posted October 24, 2013 Just to add to another CMTG awesome and so easy soup. Silky Ginger Zucchini soup. Probably would not work with water, but such an awesome soup. I make it every week as soon as my bone broth for the week is ready. Just because you recommended it Susan I am making the zucchini soup this weekend! Link to comment Share on other sites More sharing options...
amberino21 Posted October 24, 2013 Share Posted October 24, 2013 Do try the recipe that I linked to. You can still roast the cauliflower, but I think you would need the time in the water to "soften" it to get a silkier texture. It is such a great breakfast! I roast, then simmer - If I had a whole cauli and leek it'd be with about 1-1.5L water/stock and herbs. I've never had an issue with it being grainy! Link to comment Share on other sites More sharing options...
trezkholl0806 Posted October 25, 2013 Share Posted October 25, 2013 After I blended it, I put it in a pot and let it simmer... but yeah... it was still terrible. Any suggestions on salvaging the cauliflower water? haha Link to comment Share on other sites More sharing options...
trezkholl0806 Posted October 25, 2013 Share Posted October 25, 2013 I just found this recipe on that Food52 website, and it sounds amazing... obviously, the veg oil would be subbed, and butter left out, but what could be added instead of 1 cup yogurt? http://food52.com/recipes/11855-curried-cauliflower-soup?from_related=1&related_src_type=recipe Link to comment Share on other sites More sharing options...
kb0426 Posted October 25, 2013 Author Share Posted October 25, 2013 I just found this recipe on that Food52 website, and it sounds amazing... obviously, the veg oil would be subbed, and butter left out, but what could be added instead of 1 cup yogurt? http://food52.com/recipes/11855-curried-cauliflower-soup?from_related=1&related_src_type=recipe I would use coconut milk; it would be a lovely sub and would go well with the curry. Link to comment Share on other sites More sharing options...
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