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I have been lucky enough to get invited to dinners prepared by Unprocessed Kitchen and have always been blown away. If the chef would share the recipe for the cauliflower soup, it would be a great dish to make at home this winter. —Brian Stone, Dallas
Unprocessed Kitchen’s Cauliflower Soup
November 20, 2023
Category
Ask For It
Daily Dish
Recipes
Soups
Ingredients
- 1 large head cauliflower
- 7 tablespoons butter, cut into large pieces
- 1 leek, halved and thinly sliced (Make sure to rinse well to remove dirt.)
- 1 medium yellow onion, halved and thinly sliced
- 6 cups vegetable stock
- Sea salt to taste
- White pepper to taste (This is the magic ingredient! It can be strong so add a little at a time until getting the desired flavor.)
- 1/2 teaspoon sherry vinegar
- Suggested toppings: cauliflower florets, tamari pepitas, sautéed mushrooms, drizzle of herb oil or balsamic vinegar
Instructions
- Add butter, leek, onions and pinch of salt to a stockpot on medium-low heat and cook for about 10 minutes or until soft. Add cauliflower and continue to cook for another 3 minutes. Add vegetable stock and bring to boil. Reduce heat to simmer, and partially cover the top. Cook until soft (about 10 to 12 minutes).
- Puree soup in an immersion blender until very smooth. Season with vinegar, white pepper and sea salt to taste.
