It was cold when I woke up this morning. Well, not really cold, but cool by Arizona standards. It was 67 degrees at 3 am. I’m nearly always up that early, mostly because of working night shift for the past 10 years, but also because it’s the only time I get to myself. The cooler weather caused me to crave something warm. Soup isn’t really a breakfast food, but I don’t follow traditional meal rules. In my world it is totally ok to have soup for breakfast. Or cake. Cake is a breakfast food.
So soup. It’s such an autumn food. I’m pretty sure I made the same statement when I made the Spicy Pumpkin Soup two weeks ago.
I didn’t take too many photos of the cooking process. Honestly I was just too hungry. Don’t mess with a pregnant woman when she is hungry. I couldn’t get the cauliflower and onion and garlic chopped up fast enough. Get in my belly. What is wrong with me?
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It’s a good thing that this soup doesn’t take long to make at all, like 30 minutes. So it’s a perfect week night soup. And it tastes great for lunch the next day. The use of an immersion blender really speeds up the process, as opposed to using a traditional blender where you have to let the soup cool a bit and divide it up since the blender can’t fit all this yummy goodness at once. But use what you have. Speaking of immersion blenders, I think my lovely orange one is about to croak. It makes a squealy noise every once in a while, that really hurts my ears. I’m officially putting this new immersion blender on my Christmas list, and it’s definitely and upgrade. It also has a little food processor, perfect for making baby food 🙂
The soup is fantastic on it’s own, thick and creamy but it doesn’t leave you with a heavy feeling afterwards. But the best part of this soup is the toppings you can add. Oh emmm gee. Toppings are my fave! For my first bowl I added diced green chiles and Tillamook cheddar. I can’t get enough of green chiles. But you can add tons of things. Let’s make a list…
- Hot Habanero Jack cheese
- Sharp cheddar cheese
- Bacon crumbles
- Diced green chiles
- Green onions
- Sour cream
- Smoked paprika
- Toasted pumpkin seeds
- Sriracha sauce
Alright, alright. Here is the recipe.
- 1 medium head of caulflower, chopped
- 1 medium yellow onion, chopped
- 4 cloves of garlic
- 1/2 teaspoon mustard powder
- 1/2 teaspoon ground chile powder (optional)
- 3 cups chicken broth
- 1 cup milk or half and half
- salt and pepper to taste
- toppings of choice
- Add all ingredients except for salt and pepper to a large pot. Bring to a boil then turn down to medium and let simmer for 15 minutes, stirring occasionally. Once the cauliflower is very soft, blend with immersion blender until the soup is smooth. Add salt and pepper to taste.
- Serve hot with toppings of choice.
- *This soup is perfect as a base to add other vegetables. Broccoli, carrots, potatoes...get creative!