If groundhogs really can predict weather, spring won't be here until its regularly scheduled arrival in late March. (According to his handlers, the famous Punxsutawney Phil was greeted by his shadow as were we in Arkansans on Feb. 2.)
And that means we've still got plenty of soup weather ahead of us. Chances are by now you've perfected your chili recipe, figured out the ideal ratio of noodles to chicken to vegetables and found the stew recipe that makes the whole family happy.
One soup that should be in your arsenal that likely isn't is cauliflower. The cruciferous vegetable partners well with so many different flavors -- lemon, garlic, tomatoes, curry, chile peppers, butter, milk -- but is also delicious on its own.
Compared to other popular soup vegetables, cauliflower is low in calories, carbohydrates and fat and high in fiber and a notable source of vitamins C and B-6.
Two cups (200 grams) of cauliflower contains just 54 calories, 1/2 g fat, 4 g protein, 10 g carbohydrate and 4 g fiber.
By comparison one medium (200 grams) russet potato contains 169 calories, no fat, 4 g protein, 38 g carbohydrate and 3 g fiber.
Here is cauliflower soup five ways.
Cauliflower Chowder
4 slices bacon, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
Salt
1 head cauliflower, roughly chopped
1 bay leaf
1/4 cup all-purpose flour
1 cup milk
4 cups chicken broth
Pinch smoked paprika
Ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
In a Dutch oven or soup pot, cook bacon until crisp over medium heat. Transfer bacon to a paper towel-lined plate; set aside.
Reduce heat to medium-low and add butter to the bacon drippings. Once butter melts, add the garlic, onion, carrots and celery and cook, stirring occasionally, until onion is tender, about 6 minutes. Sprinkle with a pinch of salt, and add the cauliflower and bay leaf and cook, stirring frequently, for 5 minutes. Sprinkle the flour over the vegetables and stir to completely incorporate the flour, making sure no dry, white flecks remain. Gradually stir in milk and cook until slightly thickened, then add the chicken broth. Bring to a boil; reduce heat and simmer until cauliflower pieces are tender, about 15 minutes; season to taste with salt, smoked paprika and pepper. If the chowder is too thick, add milk, broth or water as needed until desired consistency is reached. If the chowder is too thin, puree about a cup of the vegetables in a blender or food processor and return the pureed mixture to the pot.
Serve garnished with bacon and parsley.
Makes about 6 servings.
Recipe adapted from damndelicious.net
This cauliflower soup is luscious and creamy without any added cream.
Creamy Cauliflower Soup
1 head cauliflower
8 tablespoons butter, cut into 8 pieces, divided use
1 leek, white and light green parts only, halved lengthwise, thinly sliced and thoroughly washed (see note)
1 small onion, sliced
Salt and ground black pepper
4 1/2 cups water
1/2 teaspoon sherry vinegar OR balsamic vinegar OR red wine vinegar
3 tablespoons minced fresh chives
Remove and discard outer leaves from the cauliflower. Using a paring knife, cut around and remove the core. Remove and discard the outer fibrous layers. Thinly slice the core and set aside.
Cut a heaping cup of 1/2-inch florets from the head. Set aside.
Cut the remaining cauliflower crosswise into 1/2-inch thick slices.
In a Dutch oven or soup pot, melt 3 tablespoons of the butter over medium-low heat. Add leek, onion and 3/4 teaspoon salt; cook, stirring frequently, until onion is softened, but not browned.
Increase heat to medium-high; add the 4 1/2 cups water, sliced cauliflower core and half of the sliced cauliflower. Bring to a boil; reduce heat and simmer gently for 15 minutes. Add the remaining sliced cauliflower, return to a simmer and continue cooking until cauliflower is tender and crumbles easily, 15 to 20 minutes more.
Meanwhile, melt the remaining 5 tablespoons of butter in an 8-inch skillet over medium heat. Add the reserved cauliflower florets and cook, stirring frequently, until florets are golden and the butter is browned, 6 to 8 minutes. Using a slotted spoon, transfer the florets to a small bowl; toss with vinegar and season with salt to taste. Pour the browned butter from the skillet into a separate bowl; set aside.
Transfer the cooked cauliflower-vegetable mixture to a blender and process until completely smooth. Rinse out soup pot. Return mixture to pot and bring to a simmer over medium heat, adding up to 1/2 cup water as needed. Soup should have a thick, velvety texture but should not hold peaks when stirred. Season to taste with salt and pepper.
To serve, ladle hot soup into bowls and garnish with browned florets, a drizzle of browned butter and a sprinkle of chives.
Makes 4 to 6 servings.
Note: An easy way to thoroughly wash leeks is to cut each leek in half lengthwise, then cut into very thin half-circles. Place the sliced leeks in a bowl of cold water and let stand 5 minutes. Any dirt or grit on the leeks will sink to the bottom of the bowl. Remove leeks with a slotted spoon and proceed with recipe.
Recipe adapted from The Complete America's Test Kitchen TV Show Cookbook 2001-2014 from the editors of America's Test Kitchen
Coconut milk adds flavor and body to this vegan cauliflower soup.
Curried Cauliflower and Fennel Soup
2 heads cauliflower
2 tablespoons vegetable oil
2 medium onions, diced
2 small fennel bulbs, diced
4 cloves garlic, minced
2 tablespoons curry powder or to taste
3 cups vegetable stock
2 (14-ounce) cans coconut milk
Salt and ground black pepper
Remove and discard outer leaves from the cauliflowers. Using a paring knife, cut around and remove the cores. Remove and discard the outer fibrous layers. Thinly slice the cores and set aside. Break heads into 1-inch florets; set aside.
Heat oil in a 4-quart soup pot over medium-high heat. Add the onions and cook, stirring frequently, for 3 minutes or until onions are translucent. Add the fennel and cook, stirring frequently, for 7 to 10 minutes or until vegetables are browned. Add the garlic and curry powder and cook, stirring constantly, for 1 minute.
Add the cauliflower and vegetable stock and bring to a boil over high heat. Reduce heat and simmer gently for 12 to 15 minutes or until cauliflower is tender. Cool 10 minutes.
Using an immersion blender, or a traditional blender, puree soup. Return soup to pot. Stir in the coconut milk and cook 10 minutes. Season to taste with salt and pepper. Soup can be prepared up to 2 days in advance and refrigerated in an airtight container. Reheat over low, stirring occasionally.
Makes 6 to 8 servings.
Recipe adapted from Soup of the Day by Ellen Brown
This simple cauliflower soup is dressed with a flavorful garnish of smoked almonds, roasted peppers, garlic, red pepper flakes, mint and lemon juice.
Cauliflower Soup With Smoked Almond and Pepper Relish
Kosher salt
1 medium head cauliflower
4 tablespoons butter, divided use
Ground black pepper
1/4 cup smoked, salted almonds, finely chopped
1/4 cup jarred piquillo peppers or roasted red bell peppers, drained, patted dry and diced
2 tablespoons olive oil
1 tablespoon thinly sliced fresh mint
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon lemon juice, or to taste
Remove and discard outer leaves from the cauliflower. Using a paring knife, cut around and remove the core. Remove and discard the outer fibrous layers. Thinly slice the core and set aside. Slice cauliflower head into 1/2-inch slices.
Bring 6 cups of water to a boil in a 4-quart pot over high heat. Add 1 teaspoon salt, then add the cauliflower and boil until very tender, about 10 minutes. Drain the cauliflower; save the cooking liquid.
Working in batches, puree half of the cauliflower with 2 tablespoons of the butter and enough of the reserved cooking liquid to make velvety smooth puree to your desired consistency. Season to taste with salt. Repeat with the remaining cauliflower, butter and liquid. Return mixture to pot. Season with salt and ground black pepper.
In a small bowl, combine the almonds, peppers, oil, mint, garlic, red pepper flakes and lemon juice. Season to taste with salt and black pepper.
When ready to serve, gently heat soup over medium-low heat. Garnish each serving with a spoonful of almond relish.
Makes about 8 servings.
Recipe adapted from Fine Cooking Soups & Stews: No-Fail Recipes for Every Season from the editors of Fine Cooking
This vegan-friendly cauliflower soup has texture and flavor reminiscent of paella, without the seafood, of course.
Saffron Cauliflower Soup With Persillade
2 small heads cauliflower
3 tablespoons olive oil
1 cup finely diced onion
2 tablespoons minced garlic
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup dry white wine
8 cups vegetable stock
1/4 cup jasmine rice
1 tablespoon Old Bay seasoning blend
1/2 cup diced plum tomatoes
1 teaspoon saffron threads
1 cup fresh flat-leaf parsley leaves
1 tablespoon freshly grated lemon zest
1 clove garlic, smashed
Remove and discard outer leaves from the cauliflowers. Using a paring knife, cut around and remove the cores. Remove and discard the outer fibrous layers. Thinly slice the cores and set aside. Cut cauliflower heads into 1- to 2-inch chunks. Set aside.
Heat 2 tablespoons of the oil in a large stockpot over high heat, then add the diced onion and minced garlic. Cook, stirring occasionally, until browned.
Add the cauliflower, 1 teaspoon of the salt and the pepper and cook, stirring occasionally, for 5 minutes. Stir in the wine and cook 2 to 3 minutes. Then add the stock, rice and Old Bay and bring to a boil. Reduce heat and simmer, covered, until the cauliflower is fork-tender, about 12 minutes. Stir in the tomatoes. Using a potato masher, mash cauliflower in the pot until mixture has a rice-like consistency. Stir in the saffron and let steep for 10 to 15 minutes.
Meanwhile, make the persillade. Mound the parsley, lemon zest and garlic on a cutting board and using a chef's knife, chop mixture until it has a pastelike consistency. Transfer to a small bowl. Season with the remaining 1/2 teaspoon salt and the remaining tablespoon of olive oil.
Ladle soup into serving bowls and garnish each with a sprinkling of persillade.
Makes about 6 servings.
Recipe adapted from Vedge: 100 Plates, Large and Small That Redefine Vegetable Cooking by Rich Landau and Kate Jacoby
Food on 02/11/2015