During these weeks of cleaning up my diet I like to be gentle with myself. To give myself a break and go easy on my body. This means I’m not waking up at 4:00 am to run ten miles. It also means that I want warm, soothing soup.
I make this soup, oh…every other week or so. It feels health-giving in the way that chicken or miso soups do but the texture and creaminess of it make it quite rich. You would think that the cauliflower has been bathed in milk and butter and then creamed to perfection as mashed potatoes would.
There’s no dairy but there is dill and lemon which brighten it all up to be a delicious, tangy, restorative meal. And one of the reasons that I make it so often is that it’s about as difficult as tying your shoes. It’s basically six ingredients and because it’s blended there’s no need to be too precise with the chopping.
This recipe is an adaptation of an asparagus soup from the book Love Soup by Anna Thomas. So, you can make this exact same recipe subbing asparagus for the cauliflower. I’ll tell ya, it’s absolutely delightful but at some point I decided to try cauliflower and fell hard for the creaminess of it. Also, the asparagus version asks that you peel the asparagus. I would happily peel a pile of asparagus every week if I wasn’t so smitten with the cauliflower.
- 2 tbsp coconut oil (refined)
- 1 large head of cauliflower, trimmed and roughly chopped
- 1 small yellow onion, chopped
- 1 small handful of dill, trimmed and chopped
- the juice of 1 large lemon or two small lemons
- 4 cups chicken stock (sub vegetable stock to make a vegan option)
- 2 tbsp crushed red pepper
- 3 tsp salt *see notes
- Pepper to taste
- Heat the coconut oil in a large stock pot.
- Add the chopped onion and saute for about 10 minutes, until translucent.
- Add the chopped cauliflower and pour in the stock.
- Add the dill, crushed red pepper and salt (salt only if using sodium free stock).
- Stir all ingredients to pull the onion up from the bottom of the pan and distribute all ingredients.
- Bring to a boil and reduce heat to simmer for about 20 minutes, until the cauliflower if fork tender.
- Next you will blend the soup. You'll blend in at least two batches. That said, ladle the soup into your blender distributing the stock evenly into each batch. *see notes
- Add the lemon, again distributing it evenly between blending batches.
- I like to taste after each batch so that I can add more salt or lemon during blending if needed.
- Pour each batch of blended soup into a large bowl or pan.
- Add more salt and pepper to taste
- Return to medium heat for 10 minutes and serve.
* When blending, make sure that you're using a blender can withstand high heat. If not, let the soup cool completely before blending.