Creamy Cauliflower Soup

Thank you all for brilliant new recipe suggestions! I'll get to all of them as soon as Los Angeles and Autumn quit fighting. In case you're unaware, it's been well over 100 degrees in Southern California the past couple days. I even had to call 911 after a man collapsed from the heat in the grocery store! (It's okay if you didn't know that I was a hero, just remember it from here on out...)

Guaranteed I was the only idiot in the area making soup yesterday. I can't help it. I love soup! Besides, superheroes aren't affected by heat. (I forgot to specify earlier that I'm the "super" kind.)

Creamy Cauliflower Soup
(Serves 4-6)
Roughly adapted from Ad Hoc at Home
Printable Recipe

1 head cauliflower, florets removed and roughly chopped
1 leek, chopped
3 ribs celery, chopped
1 shallot, chopped
2 T unsalted butter
1 tsp, plus 1 T olive oil
2 tsp salt
1 tsp pepper
1/4 tsp curry powder
2 cups vegetable stock
1 cup cream

Heat butter and olive oil in a large pot over medium heat. Add leek, celery and shallot. Season with 1 tsp of salt and 1/2 tsp pepper and saute for 5-7 minutes.


Set aside 1/3 cup of the cauliflower. Add the rest to the pot. Season with remaining salt and pepper and the curry powder. Saute for 20 minutes. Add vegetable stock and bring to a boil. Simmer for another 15 minutes.


While soup is simmering, heat 1 T of olive oil in small saute pan. If you have a teeny, tiny one, then you are a giant like me. Saute the reserved cauliflower until golden brown. Set aside.


Remove large pot from heat. Using a handheld blender, puree soup to desired consistency (I like mine slightly chunky). If you do not have a handheld blender, transfer soup to a blender or Cuisinart in batches, and then return to pot. Stir in cream.


Ladle soup into bowls and serve with caramelized florets.