Move over broccoli ... the cauliflower wants the spotlight this time. Healthy and flavorful, this light cauliflower soup is perfect as an appetizer, but can also be eaten as a main course. And unlike most pureed soups, the relish satisfies that desire to chew!
Ingredients:
Cauliflower Soup
- 16 Oz Bag Frozen Cauliflower (Or 1 Lb Fresh)
- 4 Cups Water
- 2 Tbs Unsalted Butter Or 1/4 Avocado
- Salt and Fresh Ground Pepper to Taste
- 1/4 Cup Finely Chopped Almonds
- 1/4 Cup Roasted Red Peppers, Rinsed, Seeded and Finely Diced
- 2 Tbs Olive Oil
- 1 Clove Garlic, Minced
- 1/2 Tsp Crushed Red Pepper Flakes
Directions:
- Bring the water to a boil in a 4-quart pot over high heat.
- Add cauliflower and boil until tender, approximately 10 minutes, and then remove from heat.
- Transfer 2 cups of the cooking liquid to a blender, and then strain the cauliflower before adding to blender as well.
- Add 1/4 avocado or 2 tablespoons butter to the blender, and puree until smooth.
- Season with salt and pepper to taste.
- In a small bowl, combine the almonds, red peppers, oil, garlic and pepper flakes.
- When ready to serve, gently reheat the soup if necessary, and then divide the soup among 4 small bowls.
- Top each of the servings with 1/4 of the relish and serve.
- Instruct guests to mix relish into the soup before eating.
Original recipe appeared in Fine Cooking, December 2010
