The talk of the town this month is the extremely persistent and growing family of aggressive winter storms, which is now up to 14. Reminders of newest baby Atlas leave the walking portions of our commutes disorienting, with deceiving shoe-sucking puddles on every corner. I’m getting tired of the weather small talk in the office almost as much as I’m tiring of stuffing bulky work pants in my knee-high Wellies.
All grumblings aside, we can all agree on one thing; comfort food is crucial in getting us through these cold winter months, and there is nothing more restorative than cuddling up indoors with a soothing mug of homemade soup while the wind howls outdoors.
Which brings me to my homemade cauliflower soup, a staple in my apartment this season. Creamy and delicious, it requires minimal ingredients and preparation but produces maximum flavor. You’re going to be confused when you see how simple the ingredient list is..just trust me.
This soup will trick you on the first bite. It’s so thick and textured that you immediately assume it’s supplemented with a lot of cream and butter; it’s not. This dish is actually very healthy and has significantly less calories that the usual decadent soups. I’m always amazed by the consistency of the blended cauliflower and the richness of the soup, which is why I make it again and again. As always with my entrees, there are a lot of leftovers, which work perfectly for a re-heated lunch the following day.
– 1 head cauliflower
– 2 tablespoons extra-virgin olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 quart low-sodium chicken stock
– 1/2 cup finely grated Parmesan
– Salt and freshly ground black pepper
1. Remove the leaves and thick core from the cauliflower, coarsely chop, and put to the side.
2. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, about 5 minutes. (Note: make sure you don’t burn/brown the garlic. I did that once, and it totally changed the flavor of the soup)
3. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
4. Remove from heat and puree the soup in small batches in a blender and return it to the pot.
5. Add the Parmesan and stir until smooth.
6. Season, to taste, with salt and black pepper. Keep warm until ready to serve. (Note: you can add other spices as you wish. Sometimes, I add a bit of cumin or red pepper flakes, depending on my mood!)