One of the amazing things about cauliflower is that it behaves a little like a starch. What do I mean? You can use it as a replacement for rice, wheat flour, and potatoes. I’m sure there are even more interesting recipes using cauliflower in surprising ways on the internet as well. Of course they don’t taste quite the same as rice or potatoes or bread. But, being a huge fan of cauliflower, that is ok with me. I have found cauliflower does a lovely job of creating a thick soup that resembles potato (but is even better for you).
This is a “non” recipe in that I don’t have exact measurements. You could use this same recipe to make a simple warming vegetable soup out of any leftover vegetables.
Back in the 60’s my mother used to add leftover salad to a can of ‘cream-of-something’ soup; she then pureed everything together in the blender with some milk or stock. Heated gently it was lunch. I’m not a big fan of commercial soups as most are full of sugar and salt and other unpronounceable ingredients. This soup is rich and creamy with less than 5 ingredients…roasted cauliflower, milk or half and half or stock, olive oil, and salt.
You could use leftover whole roasted cauliflower or leftover roasted cauliflower with urfu biber (would be slightly spicy). For that matter this basic technique would also work with broccoli or carrots or a green such as cooked chard.
- roasted cauliflower, about 2 cups, roasted with olive oil and salt
- stock (chicken or vegetable) or half and half or milk
- salt as needed and pepper
- Add the cooked vegetable to your blender with enough liquid to puree it to a soup-like texture. You could use an immersion blender as well, it wouldn’t be quite as smooth but would have an interesting texture.
- Pour into a saucepan and heat to a simmer.
- Add salt and pepper to taste.
I find roasting adds a flavor profile which doesn’t need much embellishment.
You can garnish this soup with sour cream or plain yogurt, scallions, cilantro, or a sprinkling of chili powder.