Cauliflower Soup with Marcona Almond & Piquillo Pepper Relish

cauliflower soup

Who Knew Cauliflower Rocked?!

OK, so if you are like me – regardless of how many health benefits there are being told to eat “cauliflower” doesn’t get your mouth watering  and certainly doesn’t make you run to the kitchen. But guess what!? I found a cauliflower soup from Fine Cooking Magazine that does (with a few changes of my own)! I was in Whole Foods the other day – and for some reason just had to buy a copy of their “Soup & Sandwiches” edition. Boy am I glad I did! This is not a vegan recipe – but it’s VERY easy to make vegan – and it takes only… 20ish minutes to make the whole thing! I had it for lunch yesterday! Here’s the recipe (along with my suggested changes too!) Prep time: <30 minutes.

Cauliflower Soup with Marcona Almond & Piquillo Pepper Relish

1 medium cauliflower head chopped into large and medium pieces (about 1.75 lbs)
4 T butter (or Earth Balance or forgo this piece all together and use vegetable stock instead of water below)
1/4 c Marcona or regular dry roasted/salted almonds. Finely chopped
1/4 c jarred piquillo peppers or home-roasted red peppers, rinsed, seeded, and very finely diced
2 T olive oil (or sunflower oil or coconut oil – experiment!)
1 T fresh mint (I used much more than that)
1 clove garlic (or much, much more!)
1/2 tsp. crushed red pepper flakes (it’s just fine without though!)

Step 1: In a soup pot bring 6 cups water (or veggie broth if you are not going to use butter or Earth Balance) to boil. Add 1 tsp salt, then add the cauliflower and boil until very tender (10-12 min.). Drain the cauliflower and set a bowl underneath to catch the cooking liquid.

Step 2: working in 2 batches, puree half the cauliflower with 2 cups of the cooking liquid and 2 T of the butter (if using) in a blender (a Vita-mix works really well here) until very smooth. Vent the blender to ensure you don’t explode hot soup all over your kitchen like I did. Season to taste with salt and combine with the un-pureed cauliflower.

Step 3: In a small bowl combine the almonds, peppers, oil, mint, garlic and red pepper flakes. Season to taste with sea sale and pepper. (And try not to eat too much of this while you are making it like I did so you have enough for the soup!)

Step 4: Serve soup with a spoonful of the almond relish. SOooooooo goood!

1 reply
  1. Suskiag Reidheadj
    Suskiag Reidheadj says:

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