This cauliflower soup is so simple and comforting, with some easy garnishes to make extra special.
This soup is inspired by a lovely lunch I shared with my bestie so long ago (like over six years ago…wow) at Chaya Brasserie SF. It was one of our favorite restaurants at the time. This particular day was very rainy and we were seated right by the window. While enjoying the view of the waterfront and the pitter patter of the rain, we sipped our lychee lemonades and devoured cauliflower soup. It was truly a perfect afternoon. Sadly, Chaya Brasserie closed in 2017 but the memories of the conversation and the meal have stuck with me over the years. Here are some pics from our lunch that day. Wasn’t the food gorgeous?!
After the lunch I recreated the soup at home and have been making it every rainy season since. What made this soup special was the garnish of pesto. Such a simple idea, and so delicious!
I used to top with homemade bread crumbs too. But now I top with crispy caramelized shallots which still gives a crunch, but adds even more flavor. Since I swapped out the bread crumbs, I serve with toasted slices of french or sourdough bread. I prefer this way best. What’s a soup without something to dunk in it? 🙂
This soup is so cozy and comforting and with everything going on, I know I need as much comfort as possible right now. I hope you give this soup a try friends and thank you as always for reading. Hope you are all staying safe and well! Wishing you all love and health during this difficult time.
Valerie
- 1½ tablespoons of olive oil
- 1 medium yellow onion, chopped
- 1 head of cauliflower, leaves removed, cored and cut into florets
- 1 russet potato, peeled and chopped (can also substitute with 4 small potatoes like yukon gold)
- 2 teaspoons sea salt
- 2 cups of chicken stock
- 1 cup of whole milk (to make dairy free, substitute with ½ cup full fat coconut milk)
- 2 shallots, thinly sliced
- 1 tablespoon butter
- 1 teaspoon of sweetener (I prefer date syrup, but you can also use agave or maple syrup)
- Store-bought (or homemade) pesto
- Add olive oil to a large pot and bring to medium-low heat. Add onions and sauté for 5 minutes. Turn heat to low and add potatoes. Continue cooking on low heat for ~10 minutes (This process is to sweat the vegetables so cooking on low heat prevents them from browning).
- Add cauliflower florets, chicken stock, and salt. Bring to a boil, and simmer covered for 20 minutes, until vegetables are tender.
- Add 2 cups of water, bring to a boil, then lower the heat and simmer uncovered for 15 minutes.
- While the soup finishes simmering add 1 tablespoon of butter to a small sauté pan over low heat. Add shallots and sauté for 8 minutes until golden brown. Add the sweetener, stir together, and cook for another 2 minutes.
- When the soup has finished simmering, remove from heat. Stir in the milk. Using an immersion blender, puree the soup. If you don't have an immersion blender, go ahead and pour into a regular blender.
- Do a final test for salt to taste. Ladle into bowls, add small dobs of pesto. Use can use a tooth pick or fork to gently swirl the pesto. Top the center of each bowl with caramelized shallots and enjoy!!
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