This was never supposed to be a post. As you can see the photo I took was with my phone. But then I kept seeing the photo of the soup and the photo of my dahlia next to each other in my Instagram feed and I really liked how they played off of each other. So here I am, sharing the photos and the recipe for this really good cauliflower soup.
What I like about soups is the fact that most things work out – dump a little of this, a little of that, simmer for 20 minutes and you have a healthy meal. Nothing much to it. This one is creamy, filling and perfect for fall.
- 1 tablespoon of vegetable oil
- 1/2 yellow onion, chopped
- 1 clove of garlic, minced
- 1 large cauliflower, greens removed and cut into florets
- 1 medium potato, cubed (pealed if you wish)
- 4-6 cups of chicken stock or vegetable stock
- Salt and pepper
- Chopped pecans
- Olive Oil
- Small sage leaves, or chopped larger sage leaves
- In a large stockpot, heat vegetable oil on medium heat. Add onion and garlic until onion is soft, 1-2 minutes. Don't brown the onion or garlic.
- Add cubed potato and cauliflower and stir briefly with oil and onions. Add stock until vegetables are covered with liquid. Bring to a boil. Turn down heat to medium and cover. Let simmer 20 minutes until cauliflower and potatoes are soft and break apart when squished with a spoon.
- Tun off heat and let cool slightly. With an immersion blender or a mixer, blend until soup is a creamy consistency. Add more stock if you like your soup more liquid. If using a mixer, blend in batches and watch out for the hot liquid and steam. Season with salt and pepper to your liking.
- While soup is simmering, toast chopped pecans in a dry frying pan, about 2 minutes. Set aside.
- Serve soup in bowls, sprinkle with toasted pecans, sage and drizzle with olive oil.