My older daughter is a bit of a gourmand. She is open to trying anything, and loves to eat. My younger daughter, on the other hand, eats a lot, but prefers carbs and fruit over protein and veggies. She’s also quite picky. If she finds a sliver of a scallion on her chicken, she will spend an eternity picking it off. She literally hates the color green.
I do know that the girl loves to dip and enjoys soups, so in my effort to get some vegetables in her, I’ve amassed an arsenal of vegetable-based soups.
Cauliflower soup is one of her favorite, so I thought I’d share the recipe with all of you. I love it’s simplicity, and it’s so nice to watch this little girl devour a healthy meal. Since everything’s blended together, she can’t pick at the pieces. One of her favorite dinners consists of pita chips or crackers to dip in her large bowl of cauliflower soup. Bon Appetit!
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 2 garlic cloves, sliced
- 1 head of cauliflower, cut into 1/2-inch pieces
- 2 cups chicken broth
- 2 cups whipping cream/milk/rice milk/soy milk/etc.
- salt (I like Kosher salt)
- white pepper to maintain the color of the soup, but black pepper will do as well
Heat oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 20 minutes. Puree soup in small batches in blender/food processor until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.
* This recipe is very forgiving. My daughters have a dairy allergy, so I use rice milk or sometimes just 4 cups of chicken broth. It still tastes great!