Creamy Cauliflower Soup
OK, OK, so this is technically a vegetarian soup recipe, but I discovered the most delightful secret to this nutritionally packed meal: if you purée it at the end, it becomes a thick, gravy-like substance that, when paired with my Southern “Biscuit” recipe, is heaven in your mouth.
Prep time: 20 min
Cook time: 10 min
Yield: 4-6 servings
Ingredients:
- 1 head of cauliflower
- 5 oz organic baby spinach
- 12 oz Legendary brand veggie ground
- 36 oz organic vegetable broth
- 8 oz organic heavy whipping cream
- 2 oz parmesan cheese
- 1 medium yellow onion
- Extra virgin olive oil
- Salt
- Pepper
- Dried sage
- Italian seasoning
Instructions:
- Wash the cauliflower, then trim off and discard the leaves and thick stems. Cut into small florets, place in a medium bowl, and set aside.
- Peel and dice the onion; set aside in a small bowl.
- Peel and mince the garlic.
- Preheat a medium soup pot on the stove over medium-high heat.
- Once the pan is hot, add oil and swirl to coat the bottom. Add the veggie ground and cook, breaking apart with a spoon, until crumbly and cooked through, about 5 minutes.
- Add the onion and cook until translucent, about 3 minutes. Then stir in the garlic until fragrant, about 30 more seconds.
- Add the cauliflower, broth, and spices to the pan. Bring to a boil, then reduce heat, stir occasionally, and allow to cook until the cauliflower softens.
- Meanwhile, grate the parmesan cheese and wash the spinach if it’s not pre-washed. Add the spinach in handfuls, allowing it to wilt slightly before adding the next handful. Stir to combine.
- Once the soup is cooked through and the cauliflower is tender, remove from heat and stir in the parmesan cheese until melted.
- Add the heavy whipping cream and stir to combine.
- To serve as soup, divide between bowls and top with a bit of parmesan cheese. To transform into gravy, purée the mixture in a blender.
This was clearly not the first meal I ate after surgery, but I started with this two-part recipe because my favorite memory was of my best friend, who has celiac disease (no gluten diet), visiting me in Florida. The joy she had when I presented her with something that looked and tasted like her favorite meal, but made with ingredients she could eat, was unforgettable. I admit that the “gravy” has a bit of a green tinge due to the spinach, but both my bestie and I could swear it was the real thing by the taste.