Cauliflower Soup

It was soup kind of day – cold and rainy with occasional sleet. The head of cauliflower was beginning to discolor and needed to be used, so cauliflower soup it would be. Appearance wouldn’t be important so I shaved the entire top of the flower head with a vegetable peeler.

But first, I sautéed sliced sweet onion, a few stray pearl onions and a dried Kashmiri chili, along with a sprinkling of kosher salt in a combination of coconut and olive oil.

 

To the browned onions I added carrot, cauliflower and chopped elephant garlic.

 

After tossing the cauliflower and garlic together with the onions and carrot I added water and let the vegetables simmer under a lid until soft.

 

When the cauliflower was fork tender I added chopped pre-boiled red potatoes and more water as needed. This was not a twenty minute soup. I wanted the vegetables to break down somewhat, so cooking continued.

 

While the soup simmered I put together a seasoning comprised of nutritional yeast flakes mixed with:

• crushed celery seeds
• dried thyme
• dried marjoram
• oregano
• powdered rosemary
• dried basil
• rubbed sage
• parsley flakes
• paprika
• turmeric
• tarragon
• onion powder
• garlic powder
• kosher salt

The above herbs were added in small to tiny quantities each.

 

After the soup had simmered for some time I stirred in coconut cream and the nutritional yeast seasoning mix. I also added nutmeg and black pepper.

 

Cauliflower soup was served with pickled jalapeño cornbread.

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