Jusa
Well-known member
This is a tasty soup that is super simple to make, and it has such a lovely golden color from the turmeric. Beware, it is garlic heavy, so if that's a problem, cut the amount by half or more. Also, I have used a small white onion (start cooking at the same time as the cauliflower) in this in the past and it was a great addition.
Makes about 10-12 servings
Ingredients:
1 head of cauliflower
1 bulb roasted garlic
3 cups water
1/4 cup heavy cream
2 cups chicken broth
2 tsps turmeric
1 and 1/2 tsps sea salt
1/4 tsp cayenne pepper
1 tbsp butter
Grated sharp cheddar cheese (I used white Vermont cheddar) for topping (optional)
Chopped parsley or green onion for garnish
Instructions:
Cut cauliflower head into several large chunks, then place in a soup pot with the water. Cook with the lid on for about 30 minutes on medium-high heat or until the cauliflower is very tender. Let cool slightly and mash the cauliflower, or put it in a blender if you prefer it to be smoother (I like mine just a little chunky).
Simmer at low heat with the lid off, adding the mashed roasted garlic, chicken broth, heavy cream, and seasonings. Cook with lid off until reduced significantly (about 1 hour). Stir in pat of butter at the end just before serving.
Top each bowl after serving with about 1 tbsp green onion or parsley and about 1 ounce shredded cheese. Yum!
