This is the easiest soup ever. Which is great because I like cauliflower soup. I love it in fact. When I was pregnant with my oldest child, there was a soup place in our local mall that I used to drive to before work and buy a bunch of cauliflower soup and I’d eat it for lunch and dinner because my “morning” (and noon and night) sickness was so miserable I couldn’t manage to cook food. So I’d go to the mall probably 3-4 days per week. I think I memorized the days that they’d be serving that soup. It was pretty ridiculous, but I loved it so.
This recipe originally appeared in the newspaper because although there is a copy of it on a recipe card I also have the same recipe on a weathered newspaper clipping. Man, Nana loved her recipes. What I like about this one is that there are a few options to tweak the flavoring, and you can eat it cool as well as hot.
Another thing I love about this soup is that it doesn’t really take any time at all to prepare. Sometimes making soup can be time consuming but you can actually whip this one up after work and still eat dinner at a decent hour.
It’s really just a matter of chopping vegetables, sautéing leeks, adding the stock and cauliflower and letting them cook until they’re tender.
I probably could’ve even managed this when I had “morning” sickness, it’s that easy. Or maybe not. Let’s not think about that.
This is a smooth soup, so when the cauliflower is tender, you have to either use your handy-dandy stick blender and buzz it up or blend it in your food processor in batches. Either way works fine. If you go the food processor route, put it back in the pot when you’re done.
Then make it creamy! Add half-and-half, or if you want to be BAD–go with cream. I used half-and-half….then added a knob of butter. All according to Nana’s instructions, of course.
I also went with the original recipe and used fresh dill to flavor my soup. It was really good. The other option for spice is to use curry powder (cook 1 1/2 teaspoons curry powder with butter over low heat for 3 minutes before adding leeks), which I think would also be delicious–I have to try it next time!
Nana says this recipe also works well using broccoli instead of cauliflower.