Thursday, December 12, 2013
cauliflower soup with crispy onions
This cauliflower soup was perfect for this beautiful, crisp day. Creamy and delicate; similar to a potato soup but with 1/4 the calories. I added a good bit of white pepper for a little kick, and the fenugreek adds a deep subtle sweetness to balance out the spice.
1 small head of cauliflower, chopped (about 5 1/2 cups)
2 leeks, diced
1 carrot, diced
2 cloves of garlic, chopped fine
1/4 tsp ground fenugreek seed
1/4 tsp white pepper
1/2 tsp salt
5 cups of water
1 bouillon cube or tsp of veggie broth
nutritional yeast, optional
Chop everything up and place in a soup pot with a little bit of water. Sauté for a couple of minutes. You could use oil but I decided to try it without and it was not missed. Add the spices and water/broth and bring to a boil. Reduce and simmer for 15 minutes. Cool a bit and process in batches until smooth. Season if necessary.
Ladle the soup into a bowl, stir in a teaspoon of nutritional yeast if you desire (it's completely delicious without) and top with some green onions which have been fried in a bit of olive oil until crispy.