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!