Creamy Creamless Cauliflower Soup

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4 ingredients : onion, cauliflower, olive oil and water.  No fattening cream used, same rich flavor created, thanks to the onion.  Wouldn’t you be tempted to try?

Without worrying on excessive MSG, fats or sodium level, I am adopting this creamy soup recipe to make healthier versions of other creamy soups like cream of mushroom (adding brown mushrooms, sautéed separately, and blend with cauliflower soup) or cream of corn (add fresh corn kernel to be cooked with cauliflower and onions, then blend).

You may follow the recipe below from The Amateur Gourmet, which yields 6 servings according to the site.  I prefer it thicker and add just enough hot boiling water to cover the cauliflower and onions, lesser than the 5 and 1/2 cups required.  I also cut the cooking time shorter by simply adding chopped cauliflower and hot water at the same time, right after the onions have turned translucent and soft.  The recipe originally called for the cauliflower to be cooked with the onions without water first.  I also do not like to work with very hot liquid in my blender, so I let it cool to lukewarm temperature before blending it, then reheat it again before serving.

// Adapted from : The Amateur Gourmet

3 tablespoons olive oil
1 medium yellow onion, sliced thin
1 head cauliflower, chopped
Salt, to taste
Hot boiling water

1. Heat the olive oil in a pot on medium heat. Add the onions, cook them over low fire until they turn soft and translucent.  Ensure that they don’t turn brown, stir occasionally.
2. Add the chopped cauliflower and just enough hot water to cover the ingredients.  Increase the heat slightly, add salt and allow soup to boil.  Once the soup starts to boil, turn heat lower and simmer for about 15 -20 minutes, till cauliflower is cooked and turn soft.  Let soup cool aside till lukewarm.
3. Pour the mixture in batches into a blender and blend.  When the soup is fully blended, pour it back to the pot and reheat it.
4. Season with salt and pepper.  Serve immediately.

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