Thursday, December 10, 2015

Creamy Cauliflower Soup

Tiny has been having heaps of fun trying new recipes for the holidays but sometimes she just feels like a simple bowl of soup for supper. This creamy cauliflower version is scented with fragrant Persian spices and it is loaded with all the health benefits of the cruciferous veggies that she learned about last month. Make a big batch and freeze some for later; it is a hearty and soothing supper for a cold winter night.

Creamy Spiced Cauliflower Soup with Garlic Toast

Crispy Garlic Toasts:

2 tablespoons extra virgin olive oil
3 garlic cloves, peeled and minced finely
1 teaspoon kosher salt
¼ teaspoon black pepper
1 baguette or your favorite bread, cut in ½-inch slices

Ask an adult help you to preheat an oven to 375 degrees.

An adult helper can place the cookie sheets in the oven and bake until toasted, golden, and very crispy, about 12-15 minutes. Depending on the size of your baguette, this recipe might make more toasts than you need for your soup; if you crisp them completely (with no softness in the middle at all), they will stay nice and crunchy for several days in an airtight container. Enjoy the leftovers with cheese or dips, just like chips or crackers.

Creamy Spiced Cauliflower Soup:

2 tablespoons unsalted butter
1 small white or yellow onion, diced (about 1 ½ cups)
2 garlic cloves, minced
1 lb trimmed cauliflower, stems and florets, roughly chopped
4 cups low sodium chicken or vegetable stock
½ cup half and half
1 teaspoon kosher salt
zest of ½ lemon (½ teaspoon fresh or ¼ teaspoon dried)
1 ½ teaspoons ground cumin and 1 teaspoon ground coriander

If you have a hand blender (also known as an immersion blender or stick blender) you can puree the soup right in the pot. Otherwise, have an adult help you to transfer the soup to an upright blender. Put the cover on the blender and hold the lid down as you pulse to chop up the vegetables. Tiny likes to leave this soup a little bit chunky or you can puree it completely if you prefer! 

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This post created by Kat Craddock

Photo credits: Cassie Sciortino

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