Corn and Cauliflower Soup

Makes 10 servings. 

Creamy, light, and delicious, this is a soup that can be made any time of year and serves many.

INGREDIENTS:

• 4 tablespoons of extra-virgin olive oil

• 2 Vidalia onions

• 4 garlic cloves

• 1 small cauliflower, about 1½ pounds

• ¼ teaspoon chili powder, optional

• 1 pound frozen corn, thawed

• One 13.5 ounce can unsweetened coconut milk

• 4 cups vegetable broth

• 3 -4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper 

• Toasted sunflower seeds for garnish

PREPARATION:

Peel the onions and garlic and cut into large pieces.

Cut off and discard cauliflower stem. Cut the head into large pieces and rinse.    

In a large saucepan heat the olive oil, add onion, cauliflower, and chili powder. Sauté for a few minutes.

Add the corn, coconut milk and 3½ cups of broth. Bring to a boil over high heat. Lower the heat and cook covered for about 25minutes. 

Puree the soup, in batches, in a Vitamix until very smooth.

Adjust the consistency with the reserved broth as needed and season to taste with lime juice, salt and pepper.

NOTE:

This soup freezes very well. When reheating, whisk it as it boils to bring back the creamy consistency. 

Cauliflower Soup with Coconut Milk

Makes 6 servings. 

This soup is good for all seasons. It’s creamy, light and delicious, with a distinct flavor of turmeric and coconut milk.  Depending on the season, I serve it hot, room temperature or even cold.  

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 Vidalia onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 1 large cauliflower, about 2 ½ pounds

• 2 ¾ cups vegetable broth

• 1 cup coconut milk

• 1 teaspoon turmeric

• 1/8 teaspoon crushed red pepper

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon, lime juice, approx.

• Toasted sesame seeds for garnish.

PREPARATION:

1. Heat the olive oil in a medium saucepan. Add the onion and garlic. Sauté over low heat for a few minutes.  

2. Cut off the green leaves of the cauliflower and the heavy stem. Discard both. Cut the head into small pieces and rinse.

3. Add to the onion and sauté for a minute.

4. Add 2 ½ cups of the broth, coconut milk, turmeric and crushed red pepper. Bring to a boil over high heat. Lower the heat and cook, covered, for about 25 minutes. The cauliflower will be soft.  

5. Puree in two batches in a Vitamix until smooth.

6. Adjust the consistency with the reserved broth and season to taste with salt, pepper, crushed red pepper and lime juice.

Cauliflower Soup

Makes 6 generous servings.

I tend to serve this creamy, flavorful soup all year round. It is light enough to whet the appetite. 

INGREDIENTS:

• 4 leeks
• 2 garlic cloves
• 1 large cauliflower, about 3 pounds, or 2 small ones
• 3 tablespoons extra- virgin olive oil
• 4 ½ cups chicken broth
• 1 teaspoon Madras curry powder, approximately
• Kosher salt
• Freshly ground black pepper
• Toasted sunflower seeds for garnish

PREPARATION:

1. Cut off and discard the dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand, drain well.
2. Peel the garlic and cut into quarters.
3. Cut off the green leaves of the cauliflower and discard. Cut and discard all but ¼ inch of the heavy stem. Cut the stem and the head into small pieces and rinse.
4. Heat the olive oil in a large saucepan. Add the leeks and the garlic. Sauté, covered, over low heat for 5 minutes. Add the cauliflower, 4 cups of the broth and the curry powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 20 minutes or until cauliflower is soft.
5. Puree the soup, in batches, in a Vitamix until very smooth.
6. Adjust the consistency with the reserved broth and season to taste with curry powder, salt and pepper.
7. Garnish with toasted sunflower seeds.