I love soup, especially veggie soup. It’s so hot here most of the year though, so I’m not often in the mood. We’ve been having some gloriously chilly days here with highs in the 50s and just enough sunshine to enjoy time outside with the kids. There is nothing better than coming inside from a chilly day than a nice bowl of filling soup.
Andy is not such a fan though. Apparently he thinks soups should be kept in their proper place- as appetizers. Blah to that! Since he’s out of town, I get to bask in the glow of steam from as many pots of soup as I can make! Or at least until the kids turn mutinous (which might be soon).
This was our second soup in a row. Last night I made homemade chicken noodle soup and it was fantastic. I couldn’t believe how much the kids ate. I was bolstered by their appetites to move on to something a little more daring- cauliflower.
The kids love cauliflower when it’s roasted or steamed… or in stir-fry’s or curries, or any which way really. I was hoping this love could translate to a soup as well. I got a 50/50 approval rating here. Kota loved it and Aidric took one look and told me “yucky.” Thanks kid.
Oh well, I loved the soup. It’s thick and creamy with plenty of chunks of cauliflower. All this without any dairy too! The head of cauliflower I had was absolutely massive so if yours isn’t dinosaur sized, you might want to use two or just cut the recipe.
Cauliflower Leek Soup
1-2 tbsp coconut oil
1 ¼ onion
1 ¼ leek
1 ¼ carrots
¼ cup fresh parsley, diced
½ cup dry white wine
1 large head cauliflower (about 11 cups)
4 cups vegetable or chicken broth
4 cups water
2 bay leaves
1 cup almond milk
2 tsp salt (as needed)
pepper to taste
Melt coconut oil over medium heat and sauté onions until they start to brown.
Cook for 5-10 minutes until they begin to soften.
Pour in cauliflower, stir and cover.
Pour water and broth over veggies and turn heat to high. Add the bay leaves.
Add almond milk to blender, then cover with 5-6 cups of soup.