Creamy thick soups are such a great source of comfort on a chilly or rainy day. In addition to having a good high power blender, using lots of cauliflower and less water gives this soup a rich chowder-like texture without using any milk or cream. Sometimes I add some cooked rice or blended cashews to make soups creamy, but this is a nice and simple way to enjoy the cauliflower to the fullest.
1 head of cauliflower (cut into florets)
3 cloves of garlic (minced)
2 TBS olive oil
3-4 cups vegetable stock (I make my own using some vegetable scraps.)
2 TBS chickpea miso
Freshly ground black pepper
- Place cauliflower florets into a pot and add 1/2 cup of water (or vegetable stock). Sprinkle some salt, cover with a lid and place the pot on medium high flame. Turn the flame low when the water comes to boil and steam starts to build in the pot. Cook for 10 minutes or until the cauliflower becomes tender but not mushy.
- Cut the leek in half lengthwise and rinse thoroughly under running water to remove dirt. Slice them crosswise into thin half moons. Keep the white parts separate from the green parts.
- Sauté minced garlic in oil until fragrant. Add the white parts of the leek and continue to sauté. (Pour a little bit of water or vegetable stock if it starts to stick to the pan.) Add the green parts and cook until they become soft but still retain their color.
- Place the cooked cauliflower in a blender with some vegetable stock and chickpea miso and purée until smooth. Adjust the thickness to your liking by adding more vegetable stock.
- Return the purée to pot to warm up and add the sautéed garlic and leeks at the end. Adjust seasonings, pour into bowls and add some freshly ground black pepper.