Winter in the North is a great time for root vegetables. The vast majority of in-season vegetables root vegetables like carrots, and radishes and potatoes. And what better way to cook them than in soups? Soups are quick, portable, and warm you when that cold winter chill blows through the grieves of your house (If its an old house of course). So here is a nice cauliflower soup recipe to try.
- 1 large head of Cauliflower
- 1 Tsp. Butter
- 1 Onion, chopped
- 1/2 tsp. salt, plus more to taste
- 3 cloves of garlic
- 3 Cups of chicken broth, set aside 1 cup
- 1/4 tsp black pepper
- 1/8 tsp nutmeg
- 1 tsp All-spice
- 1-2 cups milk (I used almond milk but it is a little thin so for the non-lactose intolerant of you try whole milk)
- 2-4 large carrots
- 2 radishes
In a large pot add the onions and simmer till fragrant. Add the butter and simmer till melted. Chop or break up your Cauliflower florets and stir. Add 2 cups of both, bring to a boil and cover for about 10-12 minutes. You can chop or blend your carrots and then add them. I find that the carrots add flavor and make the soup heartier.
Now you could take the mixture and put in into a large blender but I happened to have a hand-mixer and that seemed like a better idea because then you don't have to move the hot mixture twice. REMEMBER place the mixer in the pot and then turn it on in order to avoid splatters. Add the last cup of broth and milk and simmer on stove for about 20-30 minutes. Add Salt, Pepper, and cayenne to taste. I read somewhere that someone added nutmeg to their recipe which sounds like a good idea so you could try that as well.
Ladle out, mangia and enjoy!