This recipe came about as I had found beautiful cauliflower in the grocery store. Carnival Cauliflower comes in many varieties. Bright oranges, fluorescent greens, and purples. I love the way that it looks but it also develops a beautiful color once cooked with other foods. I thought that using it in a soup would create a contrast of color, instead of having the normal cream to beige color of soup.
Something about late fall and moving into the holiday season gets me inspired with my cooking. I enjoy switching out the usual ingredients for warmer colors, brighter tastes, and higher temperatures. This soup has a great peppery taste and the consistency of a comfort food.
When I whipped out this soup the other day, I had every intention of only eating 1 bowl and saving the rest for later in the week. However, the soup was so good and I had some heavy workouts which resulted in extra hunger, that my husband and I ended up eating the entire pot over the course of the day! That's what happens when you feel trapped indoors due to Bay Area Fog!
Yields 6-8 bowls of soup
1 large head of cauliflower, leaves removed, chopped into smallest florets. (As mentioned above, I used carnival cauliflower, giving the soup a greenish hue!)
4 large golden yukon potatoes, cubed
1 medium red onion, diced small
3 garlic cloves, smashed
2 tbsp Black Truffle Oil (or fragrant oil of your choice)
6 cups vegetable broth
3 cups unsweetened, unflavored almond milk
1 tbsp black pepper
1 tsp ground cumin
a pinch of salt, to taste
Food Processor or Blender
Small saucepan to boil cauliflower
Large pot for soup
Wire Mesh Strainer
In a large pot on medium heat, bring onion and garlic to temperature over the truffle oil, stirring frequently. Onions should be translucent and garlic, fragrant. At this point, reduce heat to low and add cubed potatoes and spices. Cook the potatoes about five minutes, until slightly golden and softer. Then add vegetable broth. Bring the broth to a boil.
While the onions and garlic are cooking, boil a smaller pot of water with the cauliflower. Once the water and cauliflower is brought to a boil, the cauliflower should be soft and yield to pressure without mushing. At this point, remove from heat and drain in the colander.
Add the cauliflower to the large pot containing onions, garlic, potato, spices and broth. Boil for 10 minutes. Once potatoes are soft, remove the pot from heat. Here is where a mess can happen so be careful! Using a wire mesh strainer, removed all solid food from the broth and add to a blender or food processor. Pour almond milk into blender and pulse on low until smooth. Transfer this mixture back into the broth and bring the soup back to a low boil. Add salt, to taste.
Soup is now ready to enjoy! Garnish with feta cheese or nothing at all!