Sunday, March 11, 2007


 {OK, my photos aren't great of food - because we are always 1/2 through the meal before I remember to grab a photo ::snort:: my remarks and substitutions in the ()}

1 Tbsp oil of your choice (I use extra virgin Olive Oil)
1 small onion, chopped
1 leek, mostly white part, chopped (I used a few green onions)
4 cups cauliflower florets (about one large)
1 med. carrot, peeled & chopped
1 med. potato, peeled & chopped (I used 2)
4 to 6 cups chicken or vegetable broth (depending on how thick you will want your soup)
Fresh ground black pepper, sea salt & cayenne pepper(I use 1/4 tsp) to taste

De added: 1 tsp thyme, 2 tsp of parsley, pinch of nutmeg and couldn't find cloves but was looking for about 1/2 tsp cloves (these are the spices I put in my homemade chicken stock and they sounded good to me LOL)
Sour Cream & fresh parsley (optional, for garnish & extra creaminess)

Saute over medium low heat, the onion & leek in oil in a large stock pot until tender & just golden.

Add cauliflower, potato, carrot, broth & seasonings & bring to a boil. Simmer until cauliflower & carrot are tender.

Either with an immersion blender or regular blender, puree mixture. Pour into bowls & serve with a small dollop of sour cream & a sprinkle of fresh parsley if you desire.

*** For a quicker, low fat version, omit oil & onions & add onion powder instead. Not quite as tasty, but still very good.***
De's notes: I've heard several say how good this soup is, and since we are fighting colds and don't want to eat it seemed like a good time to try it. I LOVE cream based soups and CHEESE in my soups...this one looks like it fits the bill, but doesn't have cream OR cheese in and was still good! LOL I added more spice. Jodi and I have talked about this and her theory is that I grew up in other cultures and so got used to other spices....more spices and different combinations than the typical American? Hmmm....maybe. I also didn't puree all the soup, because I like I pureed about 1/2. This WAS very good! Definitely a keeper, thanks Heather.


Cynthia said...

This is about your weather pixie not the soup. I see you're at 64 right now and we're at 70! It was VERY WARM today.. has been for several days now. We even wore shorts and sandals OUTSIDE this week on a bike ride... very unseasonably warm and we're sure hoping for a quick cool down and more snow ASAP!

Heather said...

Leaving chunks sounds good to me, but my family likes it completely pureed so they don't have to think they are eating their vegetables! LOL
I also use thyme as you did, but never thought of some fresh nutmeg. Sounds like a great addition to try next time.

Anonymous said...

This sounds good. I'll have to try it some time.

Jen in Az

Kristine said...

I have a yummy crab/cauliflower soup that I like to make.

Do you remember last week when you asked if asparagus gives you tummy problems? The cauliflower in the soup always KILLS me! (But I still keep making it!)

Anonymous said...

Sis: Oh how I'd love a bowl of your soup. :) It looks good in both foto's


Kathy in WA said...

This sounds so good (to me at least). I bought some cauliflower today. I'll have to try it. Do your kiddos like it??

DeEtta @ Courageous Joy said...

If I had pureed it all like Heather does, I think all the kids would have liked it. The way I did it, Stacia and the older boys eat it. LOL

DeEtta @ Courageous Joy said...

Thanks for the heads up Kristine. LOL