Cauliflower-#2
10/25/2013

Creamy Cauliflower Soup

There is always a time when a cream soup is the perfect antidote for a stressful day, a sensitive tooth, a tender belly or just a soothing meal. I like a good chew, so too creamy ends up with grains or vegetables folded in and becomes more like a thick sauce for me. Recently I found myself, for any of the above reasons, drawn to making something warm and creamy. Ah, shades of Nigella.

The key to the “creamy” texture is the addition of millet, a versatile grain that nurtures the spleen/stomach; and the cheesy taste comes from nutritional yeast added just before the soup is pureed.  My first effort was with a head of cauliflower and inspired by the results a few nights later I coaxed a similar taste sensation from a head of broccoli. And, yes, I did add some left over garlic flecked quinoa and another time added a few boiled vegetables with a sprinkle of toasted pumpkin seeds, but found with these soups that I really enjoyed the play of smooth and creamy on my tongue. Let me know what you think.

Creamy Cauliflower Soup
Yields: 8 servings

7 cups cauliflower tops (no stem). This is about a whole medium cauliflower
1/3 cup millet, rinsed
1 bouillon cube (I used the Repunzel brand)
Garlic salt, to taste, (about 1 teaspoon)
Water to cover, plus half inch
3 tablespoons goats milk butter (cow’s milk butter is fine and the more the merrier)
1/4 cup nutritional yeast (add up to 1/3 cup if the taste is to your liking)
Fresh parsley, minced
Toasted pumpkin seeds

1. In a large saucepan combine the cauliflower, millet, bouillon cube, garlic salt and water. Cover and bring to a boil over medium-high heat. Reduce heat and simmer until cauliflower and millet are tender, about 15-20 minutes.
2. Remove from heat and let sit a few minutes, then add the butter and nutritional yeast.
3. Using an immersion blender puree the mixture until smooth and creamy. Adjust salt to taste and serve with toasted pumpkin seeds and minced parsley.

Vegan Cream of Broccoli Soup
Yields: 6 servings

1 head broccoli florets and peeled stems (about 6 cups)
1 vegan bouillon cube (Repunzel brand)
1/3 cup millet, rinsed
1 teaspoon sea salt
Water to cover, plus half inch
1/4 cup olive oil
5 cloves garlic, minced
1/4 cup nutritional yeast
Fresh parsley, minced

1. In a large saucepan combine the broccoli, bouillon cube, millet, salt and water. Cover and bring to a boil over medium-high heat. Reduce heat and simmer until broccoli and millet are tender, about 15-20 minutes.
2. When done remove from heat and let sit a few minutes. This allows the mixture to settle.
3. Meanwhile, in a small skillet heat the oil and saute the garlic until crisp, but not browned. Add to the broccoli mixture along with the nutritional yeast.
4. Using an immersion blender puree the soup until smooth and creamy. Season to taste with salt and pepper. Serve topped with minced parsley.

6 Comments

  1. Patty on said:

    Hi Delia, just today as I was making a mung bean/kohlrabi soup, I wondered how to use the nutritional yeast I purchased and used in one of your previous posts. So, this is great to see. Look forward to trying these recipes. Thanks.

    • Delia Quigley on said:

      Patty, happy to oblige. Have had some wonderful feedback on these soup recipes. Hope you agree.

  2. Kate on said:

    Delia – Making this soup again today – perfect comfort food on a cold, icy December day. Delicious, easy and a hit with my 9-year old (picky, picky). In fact, I pack it for school lunch often. Thank you!

  3. Jill on said:

    I made this soup tonight. I added half a yam and a potato. I did not have bouillon, so I added sweet red pepper miso in the end, like your millet mash recipe. Carolyn and I loved it. It was done so fast, too. An easy, filling and wholesome week night meal.

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