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Fall Cauliflower Soup | Great Performances


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Fall Cauliflower Soup
by Jonathan Hilburg, Cookfox CSA Member

I worked in a vegetarian/vegan leaning restaurant throughout college, and wanted to shamelessly show off some of the things I learned there. Here is one of my favorite soups! This recipe makes a 12-quart pot of soup - great for freezing!

3 heads of fresh cauliflower, cut or broken into smaller florets (colorful cauliflower is great if you want a more festive soup!)
2-3 golden delicious or similar apples, peeled and cut into thick slices, depending on size
1 large yellow onion, thinly sliced
¼ cup vegetable stock
tablespoon ground cardamom
Salt and pepper, to taste
5 tablespoons olive oil

1. Toss cauliflower florets and apple slices in a large mixing bowl with 3 Tbs. of olive oil until thoroughly coated. Place on a baking sheet and roast at ~400 degrees for 25-30 minutes, or until lightly browned; avoid over-roasting the cauliflower. Transfer to cooking pot, oil included.
2. Heat 2 Tbs. of olive oil in a large saucepan over medium-high heat, then add onion and sauté until golden brown. Transfer to pot, oil included.
3. Combine with water until fill level is approximately 3 inches below the lip of the pot. Add cardamom and vegetable stock, then bring to a simmer for 20-25 minutes, or until the cauliflower is tender. Blend until smooth, adding water if the consistency is thicker than desired. Serve either hot or chilled. Optionally served with either crumbled walnuts or hazelnuts, though it’s not necessary.

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