I love this recipe so much — it’s rich while remaining light and fresh. It’s versatile — you can replace the beautiful cauliflower with celery root or carrots, even throw in some ginger and you’ll have a wonderful variation upon this theme. It’s also hearty enough to be a main course, which is great for a one-pot dinner.
This fresh recipe replaces the heavy starchy potato with the fresh and light cauliflower — but I didn’t use just any old cauliflower; I used an ORANGE cauliflower. This beautiful, vibrant orangey-yellow breed of cauliflower makes for a bright yellow soup rich with extra micronutrients like carotenoids, vitamin C and selenium.
The Fresh Herb Quandary
One of the best things about having a small herb garden is that you only pull what you need for your meal, leaving the rest to grow and flourish until your next visit. I used to waste herbs all the time before I started my garden. I’d buy fresh herbs, use them for one recipe, and then forget about them until I found them in a nasty soupy plastic bag in my produce drawer three weeks later. I’ve found a solution to get them to last at least a bit longer, which helps a ton in those months when cilantro and basil won’t grow.
I say all this because I chose the herbs in this soup not only for flavor, but because I had an abundance in my garden. If you don’t have an herb garden or other recipes planned for the week to use up the herbs I call for in this recipe, don’t sweat it.
Use a combination of dried herbs instead, or use only sage and see what you think. (Sage keeps for a pretty long time in the fridge too.) OR, even better, plan your week around using the rest of these yummy herbs in your meals. (I’d recommend trying a parsley pesto — you’ll use the rest of that bunch right up and it will keep much longer.)
Spring Cauliflower Soup
- 1 large yellow cauliflower
- 2 to 3 cups veggie broth, water, or chicken broth
- 1.5-2 cups full-fat coconut milk
- 1 tsp EVO (extra virgin olive oil)
- 1 tsp raw apple cider vinegar
- OPTIONAL: butter or ghee
- 1 whole medium yellow onion, chopped coarsely
- 2 to 3 cloves garlic, chopped coarsely
- 2 to 3 sprigs fresh parsley, sage, and oregano
- 1/2 tbs REAL salt
- 1 tsp black pepper
- Gently warm a large pot on the stove
- Add EVO, keeping heat below smoking point
- Add chopped onion and garlic (if using dried herbs instead of fresh, add them here as well)
- Lightly saute until soft and onions are translucent
- Add in chopped cauliflower and saute 3 minutes more, adding in small amounts of broth or water to make sure nothing burns
- When the cauliflower is almost soft, add in the rest of the broth the salt, and the pepper — here’s where you add the fresh herbs if you use those
- Let simmer for a good 10 to 15 minutes
- Add in coconut milk and optional butter or ghee and turn off the fire
- Using an immersion blender, blend until completely smooth (you could also pour the whole thing into a blender, but that can get messy if you’re not careful — make sure you have someone holding the blender still, especially if your pot is heavy!)
- Serve in a shallow bowl and garnish with fresh parsley and a swirl of EVO