Creamy Cauliflower Soup
by Lauren Klatsky
Here is a comforting soup recipe to warm you up this winter.
This soup's creamy consistency comes from its thick vegetable base and a small
scoop of oatmeal. A conventional blender, food processor, or emersion blender
may be used to puree the cooked vegetables. Just be careful of the hot steam if
you do not allow the mixture to cool first. You may choose to puree the soup
until it is silky smooth or to keep it chunky. Either way, the dish is equally
delicious and satisfying. Serve a generous portion with a piece of crusty French
bread or whole grain toast for lunch on a snowy day. Bon Appetit!
1 large head organic cauliflower
1-2 Tb. olive oil (preferably extra virgin)
1 medium onion, chopped
2 small carrots, chopped
2 stalks celery, chopped
6 cups filtered water
2 Tb. rolled oats (preferably regular, not instant)
1/2 -1 tsp. salt, to taste
1/8 tsp. black pepper, to taste
1/4 tsp. ground nutmeg
1. Separate head of cauliflower into medium-sized florets and
chop any stem into small chunks.
2. Heat oil in 2 quart pot over medium-high heat and saute
onion until soft, about 10 minutes.
Add carrots and celery and continue to cook until vegetables
3. Add cauliflower, water, and 1/4 tsp. of salt. Bring mixture
to a boil, then lower heat and simmer, partially covered so that a little steam
is allowed to escape, until cauliflower is fork tender.
4. Add oatmeal and cook, uncovered, another five minutes.
5. Puree soup to desired texture (completely smooth or chunky)
using an emersion blender, or process in batches in food processor or
conventional blender (if soup is still steaming hot, only fill blender half full
and make sure to hold lid down with a dish towel).
6. Return soup to pot, reheat, and season to taste with
additional salt, black pepper, and nutmeg.