Wednesday, May 7, 2014

Zesty Farmer's Cheese Cauliflower Soup

Warm Cauliflower Soup for Hungry Tummies

When the weather gets cold, I get in the mood for soup. But even in spring, a nice soup can be a great light meal. Normally a can of hearty vegetable or ichiban with frozen veggies added would suffice, but in the last few years I have been craving homemade foods, for many reasons. Beyond the improvement in flavour, homemade foods are healthier and cheaper and you can control the ingredients. So one of my first homemade soups that I have perfected is this cauliflower and cheese cream-based soup. Ok, maybe it's not the lowest fat recipe, but it's chock full of healthy ingredients and it's ridiculously tasty. It can't get much better than that.

Depending on the powdered cheese you use, this can have quite a kick. If you can get your hands on any dried jalapenos, add them too with the onions.

Vegetarian, Easy to Make, and Delicious

This soup is a delicious vegetarian dish that goes great served with fresh bread or a sandwich. And it's super easy to make! The hardest part us chipping the cauliflower and, for me, onions always make me tear up really badly to the point where I often have to stop halfway through because I can't see and don't want to cut my fingers off. But I'm weird. Onions are so delicious though, they are worth it.

Zesty Farmer's Cheese Cauliflower Soup recipe

Make 4-6 servings

1 tsp. coconut oil
1 large onion, diced (I used yellow onion)
1 tsp. chopped garlic (i used Organic chopped garlic, but fresh would be best)
1 large head cauliflower, roughly chopped
4 cups vegetable stock, prepared (2 cubes + 4 cups boiling water)
2 cups water
2 tsp. homemade Spanish seasoning (dash of onion powder, garlic powder, oregano, paprika, cayenne, salt, pepper)
Sea salt
Black pepper
4 tbsp. butter
2 tbsp. flour
2 tbsp. Cheddar & Jalepeno dip mix (from the bulk section, powdered cheese and dried jalapeno, or any powdered cheese will do, or omit entirely)
1 cup cream
1/3 cup flaked Parmesan cheese
2/3 cup Aged Farmer's cheese, grated

1. Melt coconut oil in large pot, cook onions and garlic until fragrant and slightly soft.
2. Fill pot with vegetable stock, water, spanish seasoning, salt and pepper, and bring to a low boil. Add cauliflower and cook until tender. Drain vegetables and set aside, reserving broth.
3. Melt butter over medium-high heat, stir in flour and jalapeno cheddar dip mix, stir until bubbling. Add broth, stirring continuously, bring to a simmer. Add cream, stirring frequently until slightly thickened. Add parmesan and farmer's cheese and stir until melted. (Mash vegetables while you make this broth.)
4. Add mashed vegetables to soup and bring to a simmer. Serve. Sink into warm happiness.
And if you're in the mood for cheese, try a baked camembert with honey & thyme as an easy appetizer.

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