Constellation Cauliflower Soup (Vegan!)
I know that some people avoid soup in the summertime but I'm here to say you shouldn't! Soup is SO healthy and a huge staple of my diet all year around because it is filling without weighing me down, and [usually] very healthy. Soup is also very easily digested by my body without leaving me feeling starving as though I'm on a juice cleanse. Speaking of, have you ever done a cleanse that you really loved and didn't leave you ravenous 24/7? I'm curious!
My all-time favorite soup is this cauliflower one, which I lovingly call constellation cauliflower soup because after I swirl in cream, and crack on pepper, and sprinkle on chili flakes, it looks like a beautiful photo of our solar system.
(ps if you're vegan, just swirl in tofutti sour cream or a vegan crema!)
The soup can essentially be boiled down (haha, get it?) to just 3 ingredients: cauliflower, onion and broth. Aside from that, you'll just need olive oil, salt + pepper. It will be absolutely delicious as is, but if you'd like, you can get more creative and throw in an endless variety of things. You can add garlic for oomph, and sherry vinegar for acid. You can add coconut milk and curry for southeast-Asian spin on the original. You can add Parmesan cheese and truffle oil for a cheesy, italian feast. Have a little fun!
On many weeknights, when I don't feel like using my brain, when my soul needs soothing, my stomach needs comfort and my body needs time to rest on the couch, I turn to this meal. I don't fuss with it, or add any extras. I just do the few steps, the saute and simmer and blend and sprinkle and in under an hour I've got a huge pot of soup ready for dinner, and lunch the next day.
Constellation Cauliflower Soup
1 head of organic cauliflower, stem removed and cut into florets
1 large vidalia onion, cut into chunks
5 cups vegetable or chicken broth
salt + pepper
In a large pot, add 2 tbs of olive oil and turn the heat to medium-high. Add onion and sweat for 10-15 minutes until golden brown. Add cauliflower florets and brown for about 5 more minutes. Let the cauliflower get just a bit of color. Season with salt, add 1 tbs olive oil, broth, and cover. Let it come to a boil, then lower the heat to medium-low. Cook the soup for 30-45 minutes. You want the cauliflower to come apart if you poke it. Add fresh-cracked pepper, then blend (I use a vitamix). Taste for seasoning, and add salt if need be. Pour soup into bowls and garnish with desired toppings (I do sour cream, flaky salt and chili flakes)