1½poundscauliflower,washed and dried, roughly chopped (weight is for whole head -- the way you purchase it) with greens
approximately 5cupsvegetable stock
¼cupfresh cilantro, washed and dried
salt to taste
Sauté the onion and garlic. Coat the bottom of a large soup pot with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until soft, about 7 minutes.
Prepare and add the jalapeños with the cumin. Cut the stems off the jalapeños and then slice them in half, lengthwise. Remove the seeds, roughly chop them, and add them to the pan, along with the cumin. Cook until the jalapeños are soft, about 4 minutes. (If you want more heat, leave some of the seeds and/or membranes.)
Add cauliflower and stock and cook. Now add the cauliflower and stir to coat it with the other ingredients. Pour in the stock and bring to a boil. Immediately turn the heat to low, cover and let it simmer until the cauliflower is very tender, about 30 minutes.
Add cilantro and blend. Add the cilantro and then pour the contents of the pot into a powerful blender and blend until very smooth, about 10 seconds. Return the soup to the pot and season with salt.
Serve. Drizzle each serving with a bit of olive oil and garnish with slices of jalapeño if desired.
Calorie count is only an estimate.
Keywords creamy vegan soups, comfort food recipes for winter, fall and winter soups
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.