One of my favorite ways to eat cauliflower is by roasting it and making cauliflower soup. I was obsessed with the cauliflower soup at ABC Kitchen (which sadly is no longer on their menu) and tried to recreate the silky, smooth texture of theirs. This simple variation uses fresh spring vegetables from the farmer’s market to enhance the flavor of the cauliflower.
Prep Time: 5 minutes
Cook Time: 20 min + 15 min (pressure cooker) or 45 min (stovetop)
- 1 head cauliflower
- 1/2 T avocado oil
- salt and pepper
- 4 c chicken or vegetable stock (I used homemade, but a low-sodium, sugar-free store bought stock also works)
- 3 cloves garlic
- 1/2 tsp paprika
- bunch of ramps
- 1/2 T parsley
- 1/4 tsp rosemary
- 1/3 onion, chopped coarsely (you can also use leeks)
(1) Optional: Toss the cauliflower with 1/2 avocado oil, salt and pepper. Roast the cauliflower at 350 for 20 min, turning once after 10 minutes. (I skipped this step last week, but it gives the soup a richer, nuttier flavor if you have the time.)
(2) Put the cauliflower, ramps, spices, onion, garlic, and stock in your pressure cooker (or a large pan on the stove). Cook for 15 minutes (or 45 minutes if using the stove top.)
(3) Puree using an immersion blender (or in batches in a regular blender), until the soup is smooth.