Is there anything better than cauliflower soup?
Well, there’s chocolate, I guess.
And apple crumble doused liberally in extremely vanilla-y custard.
But I digress.
Cauliflower soup is the bees knees of soups and has been a favourite since forever and best of all it is piss-easy to make.
- 1 Large head of cauliflower (Or as much as you want, really.)
- 1 ltr chicken/vegetable stock (For the lazibums around, just buy a carton. For the cooking aficionados, spend a day making stock from scratch and laud it over the rest of us.)
- 1 TBSP caraway seeds (Even if you hate caraway seeds, like I do, they need to go in this soup as they do something to the flavour of the cauliflower that is magical.)
- Salt and pepper to taste (A good, big sized pinch for a big pot.)
- Optional: Milk, evaporated milk, cream, cheese, etc. (Will discuss later.)
- Roughly chop up your cauliflower and throw it in the pot. Give it a bit of a rinse if you’re one of those annoying “I only buy organic” people and your cauliflower is still liberally sprinkled with the poo of fairies and unicorns.
- Pour in your stock until it just covers the cauliflower. If needed, you can top up with water or more stock.
- Throw in your caraway seeds.
- Turn the stove onto a medium-high heat and cook the shit out of it until the cauliflower is easily mushable with a spoon. MUSH! You can leave it rustic like I do with most bits still intact or you can get your stick blender our and make it smooth. That all depends on your visual taste.
- Check your seasoning at this point. Chuck in some salt if you think you need it.
Now, the soup is entirely edible at this point and if a quick, tasty meal was what you were after then this with a couple slices of buttered toast is delightful.
If you want to beef it up a little you can do the following:
- Make a rue (white sauce) with cheese and cook it into the soup or;
- Throw in a bottle of cream and call it “Cream of Cauliflower Soup” (this is both decadent and tasty) or;
- Pour in some evaporated milk (low fat, regular, dairy-free, whatever you like) for that gentle balance between broth and cream. This is my personal favourite.
All of the above additions work really well if you want to go a bit fancy and blend the soup smooth. This is a great starter or just a comfort dish on it’s own. Try dipping garlic bread into it.
Just a side note, this particular recipe makes a very light, liquid soup; it’s not meant to be thick. It’s the “broke student” version of several recipes you can find online. If you’ve only got a couple dollars, this makes a BIG pot that can keep you going for a while. If you want something a little more sumptuous, add in some starchy potato, onion, garlic and butter for richness.