It was soup kind of day – cold and rainy with occasional sleet. The head of cauliflower was beginning to discolor and needed to be used, so cauliflower soup it would be. Appearance wouldn’t be important so I shaved the entire top of the flower head with a vegetable peeler.
But first, I sautéed sliced sweet onion, a few stray pearl onions and a dried Kashmiri chili, along with a sprinkling of kosher salt in a combination of coconut and olive oil.
To the browned onions I added carrot, cauliflower and chopped elephant garlic.
After tossing the cauliflower and garlic together with the onions and carrot I added water and let the vegetables simmer under a lid until soft.
When the cauliflower was fork tender I added chopped pre-boiled red potatoes and more water as needed. This was not a twenty minute soup. I wanted the vegetables to break down somewhat, so cooking continued.
While the soup simmered I put together a seasoning comprised of nutritional yeast flakes mixed with:
- crushed celery seeds
- dried thyme
- dried marjoram
- powdered rosemary
- dried basil
- rubbed sage
- parsley flakes
- onion powder
- garlic powder
- kosher salt
The above herbs were added in small to tiny quantities each.
After the soup had simmered for some time I stirred in coconut cream and the nutritional yeast seasoning mix. I also added nutmeg and black pepper.
Cauliflower soup was served with pickled jalapeño cornbread.