Velvety Creamless Cauliflower Soup

Velvety Creamless Cauliflower Soup

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The Completed Velvety Creamless Cauliflower Soup

I just realized that I have not yet shared my favorite cauliflower soup recipe on this blog! This is one recipe I can basically make in my sleep.  I already made it this year 8 times, and it is only the end of February. Normally, I really don’t like cauliflower served by itself (being steamed, raw or stir fried), but I do LOVE cauliflower in soup!

Did you know that cauliflower is low in fat, low in carbs but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density? Also cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health. Read more about cauliflower here.

The Verdict of Velvety Creamless Cauliflower Soup? This soup is so easy peasy to make! When blended, it comes out very velvety smooth. The soup seems creamy – some people may think that it has cream or milk, but it does not. The lemon juice adds a fresh zip to it. The tiny diced tomatoes and sprinkled truffle oil add an elegant taste on top. I find myself craving this soup from time to time and that is why I have made it so many times. Simple soup, yet very flavorful and filling indeed!

Velvety Creamless Cauliflower Soup Ingredients:

  • 1 tablespoon olive oil
  • 1.5 cup white onion, chopped
  • 2 garlic cloves, finely chopped
  • 5 cups (medium-large head) of cauliflower, chopped
  • 4-5 cups low sodium vegetable broth
  • 1/4 cup freshly squeezed lemon juice
  • 1 bunch chives, chopped
  • 1/2 cup tomatoes, seeded and finely diced
  • dash salt and pepper
  • white truffle oil (drizzled on top)

Velvety Creamless Cauliflower Soup Instructions:

  1. Heat olive oil in heavy pan over medium-high heat. Add onion and garlic; saute for about 5 minutes (or until onions are soft).
  2. Add cauliflower, saute for 2 additional minutes.
  3. Add vegetable stock. Bring to a boil, reduce heat, and gently simmer 20-25 minutes, stirring occasionally.
  4. Working in batches, transfer soup to blender or food processor; puree until smooth. Be careful with the hot liquids.
  5. Return soup to saucepan over low heat. Thin with more broth if desired.
  6. Stir in chives and lemon juice, stir, cook just until heated through (do not boil). Season to taste with salt and pepper.
  7. To serve, ladle hot soup into bowls. Top with finely chopped tomato and drizzle truffle oil on top. Serve immediately.

Soup Mistress Rating for Velvety Creamless Cauliflower Soup:

Healthy (+ slimming + low sodium): (5/5)
Presentation: (3.5/5) 
Taste: (4.5/5)

White Bean and Pancetta Soup with Truffle Oil

White Bean and Pancetta Soup

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The completed white bean and pancetta soup with truffle oil

A few weeks ago, I attended a cooking class at Well Seasoned Gourmet Store. Of the four dishes we learned how to make, my favorite dish was the Ham and White Bean Soup with Truffle Oil. Read my previous post Souping it up at Well Seasoned Gourmet Food Store in Langley here.

I decided to make a similar soup at home with some minor modifications (IE added shallots and lemon juice, less olive oil, vegetable stock instead of chicken, pancetta instead of ham).

The verdict? This soup is hearty and flavorful – great for wintertime. I think the addition of lemon juice gives it a very nice zest. The white truffle oil is a nice delicate touch as well.

White Bean Soup and Pancetta Soup with Truffle Oil

Ingredients:

  • 1 cup pancetta
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped or minced
  • ½ cup shallots, finely chopped
  • 1 cup parsley, finely chopped
  • 2.5 cups dried white beans, soaked in water for min 4 hours (or cannellini beans)
  • 4 cups low sodium vegetable stock
  • pepper
  • ¼ cup freshly juiced lemon juice
  • few drizzles of white truffle oil

Cooking Instructions:

  1. Soak white beans in water for minimum 4 hours. Discard soaking liquid before you use the beans in this recipe.
  2. Saute pancetta in pan for approx 2 minutes.
  3. Add olive oil, garlic and shallots and saute for 2 additional minutes.
  4. Add parsley, beans, stock, dash of pepper. Bring to a boil then simmer covered for 30-40 minutes.
  5. Puree only a half the soup in a blender or food processor with lemon juice.
  6. Add the puree back into the pot, stir well and heat gently.
  7. Ladle into bowls, garnish with parsley and small drizzle of truffle oil.

What I changed from original recipe:

  • used 2 tablespoons of olive oil instead of 1 cup
  • replaced ham and hock with pancetta
  • added chopped shallot
  • replaced chicken stock with low sodium vegetable stock
  • added ¼ cup lemon juice

Soup Mistress Rating for White Bean and Pancetta Soup with Truffle Oil:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (4/5) 
Taste: (4.5/5)