Creamy Green Cauliflower Soup with Parsley Sauce
As you all know, I love my cruciferous vegetables.
These delicious vegetables have it all; carotenoids, beta-carotene, vitamins C, E and K, folate, minerals, fiber, and disease-fighting phytochemicals.
Members of the cruciferous family include broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy.
I personally recommend eating several servings per week in soups, steamed or roasted. This week I bought a couple of small heads of green cauliflower at the farmer's market, and created this creamy green cauliflower soup with parsley sauce. Easy and delectable.
Hope you enjoy this healthy, plant-based cauliflower soup recipe as much as I did. Wishing you a peaceful and compassionate day filled with cruciferous vegetables!
- 2 small heads of green cauliflower (or white)
- pinch of salt and ground black pepper
- 1 teaspoon extra-virgin olive oil (or better yet olive oil you put in a spray bottle and lightly spray)
- 1 teaspoon sugar
- 2 tablespoons vegetable broth (or more for sauteing)
- small leek, sliced (about 1 cup)
- 3 cups vegetable stock
- 1 cup non-sweetened almond milk
- 1 teaspoons dry mustard
- ¼ teaspoon ground nutmeg
- sprinkle cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup parsley leaves (or basil or combine both)
- 2 tablespoons chopped chives
- ¼ cup vegetable broth (or olive oil)
- Pinch of salt & pepper
- Heat oven to 400 degrees F
- Chop the cauliflower into small florets. Measure out 2 cups of cauliflower and place into a bowl. Toss with olive oil, sugar, salt and pepper. Transfer to a baking sheet and spread the cauliflower in a single layer. Bake, stirring once or twice, until the cauliflower is light golden brown, about 20-25 minutes.
- Meanwhile, heat the vegetable broth in a large saucepan over medium heat. Add the leak and saute until softened and not brown, 4 to 5 minutes. Add more vegetable broth if the leek is sticking to the saute pan.
- Add the remaining chopped cauliflower, the vegetable stock, dry mustard, nutmeg, cayenne pepper, salt and black pepper and stir to combine. Bring the mixture to a gentle simmer and cook, uncovered, stirring occasionally, for about 15 minutes. Add the almond milk and simmer for another 5-10 minutes or until the cauliflower is fork tender.
- Remove from heat and allow the mixture to cool slightly. Transfer the mixture to a food processor or blender and blend until smooth and creamy, working in batches if necessary. Return the soup to the saucepan and reheat over medium-low heat. Taste and adjust seasonings.
- Ladle the soup into bowls, Top each with roasted cauliflower and drizzle with parsley sauce.
- Chop the herbs and place them in a food processor. Add half the vegetable broth or oil and blend on high until emulsified, adding more liquid as needed. Should be a little thick.