Saturday, June 16, 2012

Cauliflower Soup

After having a mediocre Cream of Cauliflower soup in a restaurant chain in Utah, I made this better Cream of Cauliflower soup:
Wash and steam 1 head of cauliflower, put through a food processor or blender.  Add water, a little olive oil, 1/4 cup barley or wild rice and 1-2 chopped carrots and 1-2 purple/blue/red potatoes.  Go with what you can find.  Bring to a boil and keep boiling 15-20 minutes.  While doing that, dice/shred either: 2 large kale leaves or 1/2 head of broccoli.  Prepare 1/4 black beans and 1/4 cup kidney beans.  I used canned and washed off that salty syrup.  Dice some bell pepper, pick out your seasonings, then reduce your boil to a simmer and add everything in.  Simmer 1 hour.  Reduce heat to low simmer.  Add milk (optional), and some shredded cheddar cheese (optional).  The milk will make your soup more smooth in texture, and the cheese improves flavor maybe a little, but can also be added to each bowl individually to keep the thing vegan.

Add any other additions you like.  Healthy, mostly delicious and full of character.  And I don't get my cauliflower in normally because I don't enjoy eating it.