Ever wondered what to do with all that fresh thyme and sage? Or those little bottles of specialty infused extra virgin olive oils that a friend brought back for you from Italy – truffle oil, basil oil or peperoncino oil? Or glass jars of herb salts like rosemary salt or smoked sea salt? This creamy cauliflower soup is your canvas. It is easy to make and has no overpowering flavors, making it a great base for highlighting your special ingredient.
You need just a few simple ingredients for this cauliflower soup that’s healthy, hearty, vegan and gluten-free. Cauliflower, shallots or white onions, garlic and milk (dairy or almond) and whatever herbs or seasoning you’re using – that’s it! It doesn’t get easier than this. There’s just one recommendation I have for you, if you’re a step-skipper or ingredient-replacer like I am. I made this soup several times, skipping the sautée step and using red onions instead. The result was a soup that resembled cement. Bottomline: don’t skip sautéeing the onions and use shallots or white onions!
Try this creamy cauliflower soup for a cozy hygge dinner that’ll make your kitchen smell heavenly and give you an opportunity to use those fragrant herbs and seasonings! If you make it, leave a comment below or get in touch on Instagram @theindiaedition.
- 2 cups or 210g cauliflower, chopped into ½-3/4 inch pieces
- 1 shallot, chopped finely (use 2-3 tbsp chopped white onion if you don't have shallots)
- 1-2 cloves of garlic, crushed/chopped finely
- 1 tbsp olive oil
- ½ tsp salt
- ¾ cup or 180ml milk (I prefer almond or dairy milk in this recipe, I don't recommend coconut milk)
- 1½ cup or 375ml water
- 1-2 sprigs of fresh herbs such as thyme, basil, sage, tarragon, rosemary
- Black pepper, to taste
- Crushed red pepper, to taste
- 4-5 tbsp small florets of cauliflower
- 1-2 tbsp olive oil
- Fresh herbs such as thyme, basil, sage, tarragon, rosemary
- Any special infused olive oil or salt you have at home
- In a deep pan/pot, sautée the chopped shallots and garlic with olive oil about 3-4 minutes or until fragrant and softened.
- Add the cauliflower, milk and water. Allow the mixture to cook, stirring occasionally, until the cauliflower is completely softened, approx. 20 minutes. Add the sprigs of fresh herbs just before turning off the heat.
- Allow to cool slightly. Remove the sprigs of herbs and set aside. Blend using an immersion blender. If you prefer a thinner texture, add more water.
- For the topping, in a small pan sautée the small florets in olive oil until browned.
- Top the soup with the browned florets, fresh herbs and any special olive oil or salt you have at home that you're looking to put to good use.