Cauliflower soup highlights a vegetable that is low in fat and high in dietary fiber. Cauliflower has been found to reduce the risk of aggressive prostrate cancer. This cauliflower recipe adds wonderful spices to form a very spicy and savory soup dish. Enjoy on a particularly cold fall or winter day.  

1/4 cup olive oil

1/2 red onion, minced

1/2 cup carrot, peeled and chopped

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon chili powder

1/2 teaspoon turmeric

1/4 teaspoon dried chile flakes

1 chipotle in adobo (optional)

salt/pepper

1/2 cup chopped cilantro

1 large head of cauliflower trimmed of greens and chopped (about 6 cups)

4 cups of chicken broth

2 cups water

crème fraiche or sour cream for topping (or roasted red pepper strip and feta)

1. Heat oil over medium in soup pot and add onion, carrot, cumin, coriander, chili powder, turmeric, chile flakes and salt/pepper.

2. When softened, add cilantro, chipotle in adobo, cauliflower, broth and water.

3. Bring to a boil, stir and reduce heat to simmer for 30 minutes, until cauliflower is soft.

4. Place in blender (maybe cool a bit) to puree and return to pot to simmer until ready to serve.

5. Add crème fraiche, sour cream or whatever you wish to top it off.

crème fraiche recipe:

1. 1 cup heavy whipping cream and 2 tbsp buttermilk (whole fat) – stirred and placed into a glass jar then covered, allowing to sit at room temp (70 degrees) for 8-24 hours.

2. This should be thick in the end and stirred. If room temp is cooler than 70, it could take up to 36 hours for bacteria to do its thing.

Refrigerate-should last up to 10 days or so.

Makes 8-10 servings.

Recipe and photo courtesy of Fine Cooking and published on 10/8/2009. 

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