Photo Credit: Elena Rosemond-Hoerr
The weather around here lately has been a roller coaster. One day it's in the high 90s and I'm scrambling to keep my hair under control in the humidity; the next, it's in the 40s and I'm reintroducing my feet to the concept of socks. Likewise, my food cravings have been flying back and forth as quickly. I've gone from craving a hot bowl of soup to a cold beer and summer sausage all within one weekend.
This recipe will feed your cravings on the first type of day, when you can't believe it's so cold, when all you want is to curl up with an oversized bowl of soup. This soup is perfect for spring because unlike the heavy soups of winter, this soup has zing and is bursting with spring flavors. It's the perfect reminder that even though you're curled up with a bowl of soup, it's not long before you'll be on the back porch with a beer and something on the grill.
Spicy Cauliflower Potato Soup
1 head of cauliflower
1 tbsp olive oil
2 cloves garlic
1 red onion, sliced
1 cup fresh cilantro
1 cup milk
2 cups vegetable broth (or more, as needed)
Red pepper flakes
Salt and pepper, to taste
Peel and slice your potato. In a small pot, boil until soft. Set aside. In a pot with a steam basket attached, steam your cauliflower until soft, about 6-10 minutes. Set aside. After it has cooled, chop into square inch pieces.
In a soup pot, heat your olive oil. Dice garlic and saute. Add onion to the pot. Once the onions have cooked down a little, add cilantro, potato, cauliflower, red pepper flakes, salt and pepper, milk, and broth. Reduce heat to simmer, cover, and let cook for a half hour.
After the soup has had a chance for the flavors to meld, it's time to bring the soup together. If you have an immersion blender, use it to break the soup down to a puree. If you don't, transfer the whole mixture to a food processor, and blend until mostly smooth.
Allow to simmer another half hour, adding more broth if necessary to achieve the right consistency. Adjust salt and pepper levels to your taste.