I love any and all creative uses of cauliflower, and this scrumptious soup is no exception!
This recipe was created by Molly Yeh, a Brooklyn hipster transplanted to a North Dakota farm, for her blog My Name is Yeh. She's a genius cook, and I can't help by love the elegant simplicity of this recipe! You will too – it's easy to whip up, and yet so satisfying.
Paprika and swiss cheese give this hearty soup a sweet tang, while celery, carrots, and onion round out the flavor. Perfect for the upcoming fall weather, when all you want for dinner is a warm bowl of soup!
Health Benefits of Cauliflower:
+ An excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6.
+ Low-calorie food that gives the soup a thick, rich texture (think substitute for cream).
+ Fiber helps keep your digestive system healthy.
+ Antioxidant, anti-inflammatory, and good for your heart and brain.
Cauliflower Swiss Soup
Makes 4-6 servings
Recipe adapted from My Name Is Yeh. Lovely photos are hers!
What You'll Need
2 tb olive oil
1 yellow onion, chopped
2 large carrots, chopped
2 stalks of celery, chopped
kosher salt and black pepper
2 cloves garlic, smashed
1 tb sweet paprika
5 cups vegetable broth
1 head cauliflower, chopped
1 c shredded swiss cheese
hot sauce, to taste
What To Do
1. Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and a pinch each of salt and pepper. Cook until soft, about 7-10 mins, stirring occasionally. Add garlic and paprika, then cook for another 1-2 mins.
2. Add broth and cauliflower. Bring to a simmer, stirring occasionally. Let it simmer for about 20 minutes (or until cauliflower is tender).
3. Add swiss cheese and use an immersion blender to blend until smooth. If you don't have an immersion blender, a food processor or blender works too!
4. Adjust additional seasonings to taste, and serve hot garnished with a little extra swiss and a few shakes of hot sauce. Yum!