New Recipe: Vegan Cream of Cauliflower Soup with Smoked Garlic and Fresh Thyme
Sometimes recipes just come about by having an excessive amount of something…regardless if it is in the garden or fridge or pantry. This recipe is no exception. I picked up a head of cauliflower at the market only to come home and find one already…thus 2 heads of cauliflower! It’s been cold out so there has been a real craving for a warming, hearty soup. The pairing with smoked garlic came about because Zeph has been getting into smoking foods…this was done with manuka and apple wood…How exciting to find smoked garlic in our repertoire now. If you don’t have smoked garlic, roasted garlic would work great and fresh garlic always delivers a healthy punch. This soup is insanely creamy with no cream. My motivation to see how creamy I could get it without cream is not because I don’t like cows and all things wonderful they create. It is more because I prefer to not eat large amounts of cream and to me, it can often water down the true flavors of a dish. Thus creamyness sans cream! This soup goes together in a snap and will reward you like one big giant HUG.
For the Soup:
2 T olive oil
1 yellow or white onion, chopped
1 leek, white and pale green part only, chopped
2 stalks celery, chopped
2 bay leaves
1 creamy style potato, chopped (leave skin on if it’s a thin one)
2 heads of cauliflower, florets removed and roughly chopped
2 litres of water (8 cups give or take)
2 tsp sea salt
1/2 tsp white pepper
3-4 garlic cloves, preferably smoked, but roasted or fresh works great too
3 T rice flour
1 good bunch of fresh thyme, leaves removed (should be 1-2 T of leaves in total)
In a large stock/soup pot, heat olive oil over medium high heat. When hot, add onion and stir for a couple of minutes. Add leek, celery, and bay leaves. Season with some of the salt at this stage. Stir and let cook down for a few minutes. Add potato, cauliflower, water, salt, pepper, and garlic. Cover and bring to boil. Reduce heat and simmer for 20-30 minutes or until cauliflower and potato are cooked through. Remove a cup of the soup broth to a bowl and let cool for a few minutes before mixing in rice flour till no lumps remain. Add back to soup pot, give a good mix, and remove the bay leaves.
The soup at this stage requires some good pureeing. I have a immersion blender and carefully go about it (at my own risk when no one is around), directly in the soup pot as this is less risky than pouring hot soup into blenders, etc. Minimal transporting of hot ingredients is favorable. Puree until completely smooth. Return to pot with thyme leaves. Taste, and adjust with salt and pepper if needed. Serve with some of your favorite bread and enjoy. Feel the hug.