Planning a meal for friends can sometimes be a daunting task. You want to make sure that each course you present to them is saporous and not too heavy. After all, your guests have a succession of dishes that you prepared for them, so why not create something light so that they can savor every bite.
This soup is relatively easy to make, and will linger on your palate. It's light, slightly creamy, and full of flavor, making it perfect for a starter course to any meal. I made this soup non-vegetarian, however you can easily switch 3 of the ingredients to make your vegan friends happy too. Also, you will need a pasta drainer, a 4-Quart pot, saute pan, chef's knife, and a blender to make my Cauliflower Starter Soup.
1 Head of Cauliflower, coarsely chopped
32 Ounces Chicken Stock*
2 Large Garlic cloves, minced
1 Cup of Onion, sliced
1 Cup of Radishes, cut into coins
1 Teaspoon Paprika
1 Teaspoon Ground Cumin
½ Teaspoon Ground Sea Salt
½ Teaspoon Ground Black Pepper
½ Teaspoon EVOO
¼ Teaspoon Turmeric Powder
¼ Teaspoon Ground Coriander
1 Pinch of Ground Nutmeg
2 Cups of Milk**(Reserve for later)
2 Cups of Croutons (Reserve for plating)
1 Cup of Shredded Provolone Cheese*** (Reserve for Plating)
2 Tablespoons Tarragon Leaves (Reserve for Plating)
- Chop the head of cauliflower into smaller pieces then rinse and drain them using the pasta drainer
- In a saute pan, drizzle the EVOO into it and add the garlic cloves, onions, paprika, cumin, sea salt, ground black pepper, turmeric, coriander, and nutmeg on medium-low heat and stir for 4 to 5 min.
- Place the sauteed ingredients into a 4-quart pot adding the rinsed and drained cauliflower, and the Radishes.
- Pour the stock into the pot, and cover.
- Bring to a boil over high heat, then reduce the temperature to a low simmer for 20 min
- Remove from heat and allow to cool off
- Once cooled, pour the vegetables and stock into a blender.
- Using the liquefy setting, blend until all ingredients are liquidized.
- Pour back into the 4-Quart Pot and return to the oven.
- Add in the milk, and bring the soup to a boil, stirring continuously.
- Once boiling, remove from heat and portion into individual servings.
- Gently lay the 5 to 8 croutons into the soup, then sprinkle approximately 2 tablespoon of Provolone cheese and 2 pinches of Tarragon Leaves for presentation.
I have a strong love for meals that are spiced with curry, which is why I was inspired to make this dish. And whenever you make something that brings joy to your palate, there is nothing better than to share that same joy with your friends. And I hope that you find this soup just a satisfyingly tasty as I did when I created it. If you would prefer to indulge in a thicker soup, you can always add roux. And as always, I wish you a wonderful culinary experience.
*To make this soup vegetarian, substitute 32 ounces of Vegetable Stock.
**Substitute unsweetened plain Soy Milk if lactose intolerant or vegan; this will also add a nutty flavor note to the soup.
***Substitute shredded vegan cheese if lactose intolerant or following a vegan/vegetarian diet.