Creamy cauliflower soup with greens
POSTED ON December 2, 2009
This soup is so simple that I almost didn’t post it. However, after a hectic Thanksgiving at Angelica Kitchen last week and the multitude of elaborate dishes I cooked and tasted, it was a welcome and nourishing change. Plain cauliflower soup is something I make frequently. By plain, I mean cauliflower with sautéed onions and garlic simmered then blended smooth. It tastes delicious and is ready in under 25 minutes. Cauliflower is one of those superfoods that helps fight cancer and assists in stimulating the liver out of stagnancy. Adding collard greens or kale like I did here makes it more of a one pot meal — these greens fortify the soup with calcium, iron and chlorophyll. You could use spinach or chard too.
Oh and if you don’t have dill, don’t let that get between you and a bowl of this velvety deliciousness.
Creamy cauliflower soup with greens
1 tablespoons extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, roughly chopped
1 medium head cauliflower, cut into small florets (use stem too)
5 large kale or collard leaves, stems removed and sliced
2 tablespoons chopped fresh dill or to taste
fresh black pepper
Warm oil in a large pot over medium heat, add onions and saute for 4 or 5 minutes. Add garlic and salt and continue cooking for a couple more minutes. Add cauliflower and pour in filtered water until it reaches just below the surface of the cauliflower, don’t add too much, you can always add more later when blending the soup. Turn up the heat and bring to a boil. Cover pot, reduce heat to low and simmer for 1o minutes or until cauliflower is tender. Add greens, stir and simmer a few minutes longer. Remove from heat, stir in dill and let sit 5 minutes to cool slightly. Using an upright blender, blend soup in batches until smooth, adding more water if it’s too thick. Return to pot and season with extra salt and pepper.
POSTED IN Gluten free, Soup
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Sounds great, Amy!
i’ve been poking around here a bit, lovely place you have here.
i love the simplicity of this recipe, just the sort i need for the cauliflower and chard in my fridge that need attention very soon.
Thank you, glad you found me, look forward to checking out your blog. Hope to see you back here!
Hi Amy i just made this but i used baby spinach and dried dill tips ( my fresh dill was too small) it was yummy
I just made this soup, which was recently published in your Whole Living magazine feature. SOOOO yummy! I can’t wait to make more of your fresh, clean meals!
Hi Amy, I’m thrilled to have found you in the Martha Stewart LIving magazine. I made this soup yesterday and my entire family loved it. Even my husband whom does not like cauliflower. ( I didn’t tell him it was in there until he told me he liked it.) I had collards in the fridge so I did use them. I’ve really been trying to make healthier dinners for my family and am thankful to have found you. Thank You, Noelle
I just finished my second bowl of this soup, and would eat more if I had room. Instead, I’m sharing a link to the recipe with friends & family. They’ll love it. Thank you!
Thank you so much for sharing your craft. I love delicious, healthy, easy and economical food. My family loves your meals too. MS Living magazine is where I discovered your art and I am grateful. I love that you gave two recipes where I could use the kale. In addition to stretching the kale I had on hand into your two recipes, Creamy Cauliflower Soup with Greens & Lacinato Kale with Roasted Squash, I was able to use the seeds from the butternut squash as toasted treats. Thank you again. I look forward to reading more about your work.
Made the soup using kale… delicious!
just made this kale/cauliflower soup because I had both in the house when I found the recipe on Fitness emails. It is great! Love a soup that’s creamy without the calories of cream! I didn’t have fresh dill but put in dry dill weed (is that the same thing??) Thanks for the great recipe!
These recipes are great, thank you!
It would really help if you could indicate how many servings each recipe provides, as I can’t see this info anywhere.
To which surface of the cauliflower are you referring? Water should almost cover top of the cauliflower—or just touch the bottom of it?
Thanks for your comment!
Yes, it’s best to add water almost level with the top surface of the cauliflower.
You can always add more when blending it….better to have it too tick rather than too thin.
I have been so much in love with your blog, Amy, that I couldn’t resist until my birthday to ‘get’ your book, so I have just bought it and can’t wait to discover your world deeper.