This soup is pure gold, and by gold I mean absolutely a light delight, and by light delight I mean that it uses none of the usual suspects you can find in a creamy soup. So, on the side of ingredients that this soup does not use you will find cream, butter, and flour, and on the side of ingredients that this soup does use you will find cauliflower, green peas, yellow corn, vegetable bouillon cube, fresh thyme and almond yogurt. Yes, you read that right – six ingredients and you will be done!
The soup comes together in less than an hour and serves four to six people, and if you include on your holiday menu where lots of other goodies are being served as well, this recipe can easily be served to eight people! So, one head of cauliflower with couple of extras can really go a very long way.
All you need to do is wash and chop one large head of cauliflower, put the pieces into a large pot, pour in 3 cups of water, add the bouillon cube, cover, bring to boil and cook the cauliflower for fifteen minutes or so, until cooked through. Let the soup cool a bit – it does not need to be completely cold but you do need to be able to handle cauliflower and the broth safely. Purée the broth and the cooked cauliflower until completely smooth, with either an immersion blender or using a standing blender. I highly recommend getting an immersion (stick) blender, if you don’t already have one. This is a kitchen gadget I use all the time for soups, burgers, even cookies, so I am getting a lot of mileage out of mine.
Place the soup back on the stove top, add green peas and corn, and bring to gentle simmer. You can use either fresh or frozen peas and corn, or even canned. If using the canned vegetables do check the salt content and buy “no salt added” variety. The soup should simmer for about twenty minutes. Turn it off, and then stir in fresh thyme and plain, unsweetened almond yogurt. Serve warm, with a squeeze of lemon if you like (I do!!!), and a handful of oyster crackers or freshly toasted bread.
Creamy Cauliflower Winter Soup
What you’ll need:
1 large head of cauliflower
3 cups water
1 vegetable bouillon cube
1 1/2 cup green peas, frozen
1 1/2 cup yellow corn, frozen
1/2 cup almond yogurt, plain and unsweetened
10 springs of fresh thyme
What you’ll do:
- Cut the cauliflower florets out, wash them and chop roughly into bits. Place in a large pot, add water and the bouillon cube, cover with a lid, and bring to boil.
- Boil the cauliflower for 15 minutes or until fully cooked – cauliflower should be soft and falling apart.
- Purée the cauliflower together with the broth it cooked in with a stick (immersion) blender until smooth.
- Add frozen (fresh, or canned) peas and corn. If you are using canned vegetables make sure you use “no salt added” and make sure you drain the veggies well before adding them in.
- Bring the soup to gentle simmer, and leave it for 20 minutes or so. If you are using canned vegetables you can simmer for less, and 10 to 15 minutes should be plenty.
- Turn the heat off, then add thyme and yogurt, mix well and serve. This soup can be a meal on its own, with some freshly toasted bread, or a nice start for your next three course, festive winter holiday dinner!!!
Copyright © Eat the Vegan Rainbow, 2017
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