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- Makes 8 cups
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This mellow-flavored cauliflower soup is pure comfort in a bowl. Hearty potatoes are puréed with the cauliflower into a velvety texture and enhanced with the warming flavors of nutmeg and cayenne. The garnish of roasted florets and fresh herbs adds a delicious contrasting texture to the creamy soup—not to mention a restaurant-quality presentation! Enjoy this recipe as a light lunch or add some heft by serving it alongside a grilled sandwich or salad.
By Shelli McConnell,
Ingredients
- 1 2-lb. head cauliflower, cut into florets (6 cups)
- 2 medium russet potatoes, peeled and cubed (2 cups)
- 1 cup chopped sweet onion
- 4 cloves garlic
- 3 to 4 tablespoons white wine vinegar
- 4 cups low-sodium vegetable broth
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon cayenne pepper
- Chopped fresh herbs, such as parsley, thyme, or basil
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 450°F. Line two 15x10-inch baking pans with foil. Spread cauliflower, potatoes, onion, and garlic evenly in pans. Sprinkle with 2 tablespoons of the vinegar and 2 tablespoons water. Roast 25 to 30 minutes or until vegetables are tender and browned.
- Set aside 2 cups of the roasted vegetables for garnish. Transfer the remaining vegetables to a large pot. Add broth and 3 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes to blend flavors. Using an immersion blender, blend soup. (Or carefully transfer in batches to a blender. Cover and blend.) Stir in the remaining 1 to 2 tablespoons of vinegar, the nutmeg, and cayenne.
- Serve soup topped with reserved vegetables, the herbs, and black pepper.
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Comments (8)
(4 from 6 votes)Would like to know alternative to using tin foil please. Thank you.
Thanks for the recipe! The vinegar and nutmeg flavors didn’t work out for me, though; I couldn’t bring myself to eat a whole bowl. Also, if I were to do it again, I would roast the vegetables with olive oil—they stuck terribly to the foil and burned. And I would use about a cup less water; it turned out pretty runny. But it was fun to make something! I always like a puréed soup.
I liked the flavor well enough but found the texture more grainy than I expected. Perhaps the addition of another potato or a different kind of potato would help?
Love the texture of this recipe with some of the vegetables still in chunks. Watch the amount of cayenne pepper; it’s definitely got some kick. I topped mine with crispy, dehydrated mushrooms. Delicious.
enjoy
Mm
Very good loved the texture used a little less liquid than called for. Next time I would use a lot less spice! Half the amount of the nutmeg & the cayenne pepper. Way to spicy this time but good over all.
I agree with AE. My veggies stuck to the foil too and the vinegar was way too much. I think the lack of salt and anything else that would add flavor, like cheese, is a good idea in concept, so it's healthy. It just wasn't the right combination. Unlike some of the other reviewers, I did like the texture. Mine didn't come out grainy at all. The texture was the main thing I liked about how it turned out. I will keep looking for a cauliflower soup recipe.