Approaching the second month of fall means creamy, hearty soups are on the weekly dinner rotation.
Our Creamy Cauliflower Soup recipe is the perfect accompaniment to other fall flavors such as brussel sprouts, butternut squash, and kale. With a zest of lemon freshness and notes of caramelized shallots and garlic , this soup will warm you up without weighing you down.
With its mild, slightly sweet, and nutty flavor, cauliflower is high in fiber, enhancing weight loss and digestion. This cruciferous vegetable not only has 100% of the daily recommended amount of vitamin C (per 1 cup), but it also provides antioxidants and phytonutrients that can protect against cancer.
This soup is infused with the naturally herbaceous flavors of rosemary. Native to the Mediterranean, rosemary not only has a beautiful perfume but is also packed with health benefits. When digested, this fragrant evergreen herb is a rich source of antioxidants and anti-inflammatory compounds, which are thought to assist in boosting the immune system and improving blood circulation.
Pair these ingredients with our kyoord High-phenolic Olive Oil, and you can feel confident that you're enjoying a healthy but indulgent dish that will satisfy all your creamy craving.
Cauliflower soup never goes out of style, because who doesn’t love a lusciously creamy (but cream-less) soup? Did we forget to mention that crunchy, salty croutons are featured on the side?
Creamy Cauliflower Soup
4 tablespoons olive oil + more for drizzle
2 shallots, chopped
10 whole peeled garlic cloves
½ cup white wine
1 quart chicken or vegetable stock - homemade is best
1 large head cauliflower, cored and broken into 1½ -inch
florets (about 2-3 lbs. pounds)
2 teaspoons kosher salt, plus more to taste
½ teaspoon white pepper, plus more to taste
¼ teaspoon ground cardamom
4 springs fresh rosemary
Parsley and croutons, for garnish
In a heavy pot or Dutch oven, heat olive oil over medium-low. Add the shallots and cook, stirring occasionally, until tender and translucent.
Add the garlic and cauliflower and saute for 5-6 minutes, stirring occasionally, until some pieces just start to brown.
Add the wine, deglaze the pot and reduce, about 1 minute.
Add the stock, spices, and rosemary and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender, about 10 minutes.
Remove the rosemary stems and discard (or leave the leaves that fell off the stems). Using an immersion blender, puree the soup till smooth.
Bring back to a simmer and reduce to desired consistency. Check and adjust seasoning.
Serve hot. Garnish each serving with a swirl of olive oil, a few croutons, and parsley.