Nothing completes a crisp autumn or rainy day like a bowl of creamy soup. I am pretty sure that there isn’t a person out there who doesn’t have a nostalgic attachment to a “cream of something” soup from their past or childhood. Well I have some good news about that! You can keep your creamy, comforting stroll down memory lane while also avoiding the bad and promoting awesome, clean nutrition. This soup is very easy to make and is also great as a cold vichyssoise style soup if you have leftovers. The salsa is a tangy compliment that offers extra rich flavor in the truffle oil, but also completely optional.
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“creamy” cauliflower soup with truffle tomato salsa
For the soup: 2 tbsp. olive or other healthier cooking oil 4 cloves garlic, loosely chopped 1 average sized onion, chopped 1 head cauliflower, broken up into thumb-sized pieces without the stems 1 parsnip, diced 2 quarts vegetable broth (or chicken for non-vegan) 1/2 cup cashews, soaked in water for at least 30 minutes Fresh grated nutmeg– about 1/4 – 1/2 tsp. Salt & white pepper to taste For the salsa: 1 large vine-ripened tomato 1 clove garlic, grated or finely minced 1 tsp. truffle oil, use 2 tsp. depending on how much truffle flavor you want and the quality of the oil you are using (some can be very potent) Salt & pepper to taste Chopped fresh parsley, chives, or tarragon Be sure to start by soaking your cashews so you are not caught off guard when you are ready to use them. Warm the broth in a sauce pan but don’t boil down. Sauté the onions and garlic in the oil over medium heat until they start to become tender. Add the cauliflower and parsnip and continue to cook, stirring, until they start to warm and are evenly coated with the onions and garlic. Try not to brown or caramelize the ingredients because you want the soup to be silky smooth and barely off white at the end. Add the broth, bring to a boil, and reduce to a slightly rolling boil, and simmer for 20-30 minutes. The longer you simmer, the thicker the soup will be. 20 minutes seemed perfect for me.
While the soup is simmering, make the salsa. Cut the tomato into salsa sized pieces. Place in a bowl with the garlic, truffle oil, and season with salt and pepper to desired taste. Place in the refrigerator until you are ready to use it. When the soup is done simmering, remove from the heat and stir in the cashews and the nutmeg. Ladle the soup into a blender about half way full. Cover the blender pitcher, and start by pulsing at very low speed, to avoid the hot liquid from bursting out due to high pressure. Gradually increase the speed until you are able to completely purée the soup. Repeat until all the soup is puréed. Return the soup to the heat just to bring it up to a good temperature for serving. Taste for salt and pepper before serving. To serve, ladle the soup into bowls, top with a tablespoon full of salsa, and sprinkle with chopped herbs.
"creamy" cauliflower soup with truffle tomato salsa
Ingredients
- For the soup:
- 2 tbsp. olive oil or other healthier cooking oil
- 4 cloves garlic loosely chopped
- 1 average sized onion chopped
- 1 head cauliflower broken up into thumb-sized pieces without the stems
- 1 parsnip diced
- 2 quarts vegetable broth or chicken for non-vegan
- 1/2 cup cashews soaked in water for at least 30 minutes
- Fresh grated nutmeg-- about 1/4 - 1/2 tsp.
- Salt & white pepper to taste
- For the salsa:
- 1 large vine-ripened tomato
- 1 clove garlic grated or finely minced
- 1 tsp. truffle oil use 2 tsp. depending on how much truffle flavor you want and the quality of the oil you are using (some can be very potent)
- Salt & pepper to taste
- Chopped fresh parsley chives, or tarragon
Instructions
- Be sure to start by soaking your cashews so you are not caught off guard when you are ready to use them.
- Warm the broth in a sauce pan but don't boil down.
- Sauté the onions and garlic in the oil over medium heat until they start to become tender. Add the cauliflower and parsnip and continue to cook, stirring, until they start to warm and are evenly coated with the onions and garlic. Try not to brown or caramelize the ingredients because you want the soup to be silky smooth and barely off white at the end.
- Add the broth, bring to a boil, and reduce to a slightly rolling boil, and simmer for 20-30 minutes. The longer you simmer, the thicker the soup will be. 20 minutes seemed perfect for me.
- While the soup is simmering, make the salsa. Cut the tomato into salsa sized pieces. Place in a bowl with the garlic, truffle oil, and season with salt and pepper to desired taste. Place in the refrigerator until you are ready to use it.
- When the soup is done simmering, remove from the heat and stir in the cashews and the nutmeg. Ladle the soup into a blender about half way full. Cover the blender pitcher, and start by pulsing at very low speed, to avoid the hot liquid from bursting out due to high pressure. Gradually increase the speed until you are able to completely purée the soup.
- Repeat until all the soup is puréed. Return the soup to the heat just to bring it up to a good temperature for serving.
- Taste for salt and pepper before serving. To serve, ladle the soup into bowls, top with a tablespoon full of salsa, and sprinkle with chopped herbs.