Recently we stopped by Living Kitchen, a very nice vegan and (subject to ingredient availability) organic restaurant, and had a tasty thick cauliflower soup. I picked up a head of cauliflower today and decided to try making a similar soup. I had made a cauliflower soup back in February 2011 that was good but I wanted to better it.
I found a roasted cauliflower soup recipe from a very nice site by a woman named Jessica and it looked great. The key ideas were to roast cauliflower, coated in a little olive oil and along with garlic cloves, at 450°F for 15m, then blend with sauteed onion.
I made a few changes; I used the convection (“air bake”) function on my air fryer toaster oven which cooks faster and went with 400°F for 15m, instead of using oil, I mixed in Coconut Secret brand coconut aminos garlic sauce (soy sauce or their normal coconut aminos would have been fine), and I used oregano instead of thyme. I didn’t have any bouillon cubes on hand or broth, so I used filtered water and just a few (maybe 5) raw cashews for creaminess and thickness. I had sauteed the onion in a cast iron pan and then mixed all the ingredients in my Vitamix blender – including some nutritional yeast. As Jessica suggested, I saved a few pieces of roasted cauliflower and added atop the soup.
Here is a copy of the original recipe from Jessica’s site.
I’m glad that I found this recipe and this site! I also made some quinoa cooked with chopped broccoli stalk and with tofu (the tofu wasn’t for my wife).
Ideas for the future
I share Jessica’s enthusiasm about roasted cauliflower. My toaster oven is fast and I think I could have baked for maybe 10m instead of 15m. I should also try other cauliflower soups maybe with kale or broccoli.
Labels: Almost No Added Fat, Cauliflower, Gluten Free, Soup