When everywhere you turn people are sneezing and coughing, you know that it’s officially soup season. This year seems to be a particularly nasty year for viruses. I’m fighting back with soup.
Cauliflower and cilantro may seem like an unusual flavour pairing, but they both offer high nutrient content as well as a nice colour contrast. I recently brought this soup to a friend who was stuck with the flu for her birthday. All she could keep down was soup, and this one has relatively plain flavours… if you do spice it up, please drop us a comment to tell us how that went. Making this soup with homemade stock like our chicken or vegetable recipe will up the nutrition ante even further.
Off to dream of sun and warmth….
Cauliflower Cilantro Soup
A simple but warming winter soup.
- 2 tsps olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 1/2 tsp ground coriander
- 1 head cauliflower, coarsely chopped
- 8 cups stock, either chicken or vegetable
- 2 tsps Dijon mustard
- 4 tbsps cilantro, chopped
- salt and pepper, to taste
Heat a soup or stock pot over medium heat and add the olive oil. Add the onion and cook until tender, about 10 minutes.
Add the garlic and coriander and cook another 5 minutes. You might need to lower the temperature so the garlic doesn't burn.
Add the cauliflower and stock and bring to a boil. Lower the heat and simmer until the cauliflower is tender, about 20 to 25 minutes.
Add the mustard and cilantro and mix well. Add salt and pepper to taste. You can either blend until smooth or leave as is. My taste is to blend the soup, but it looks lovely with the contrast of the cilantro and the cauliflower. EIther way, enjoy!