My Kitchen

From My Kitchen: Purple Cauliflower Soup

It’s no secret that I frequent the JFX Farmers Market – I wake up early for it almost every week. Last week I passed by a few different vendors that were selling purple cauliflower and knew this could make a great accompaniment to some Raven’s football. I browsed around for some easy cauliflower recipes that would really highlight the color. I settled on this Purple Cauliflower Soup Recipe from Food 52 because my immersion blender is my new favorite toy. Also, I decided to make some of my own creative changes because why not?

Purple Cauliflower Soup

Purple Cauliflower Soup

Ingredients – Yields 5 Servings

Purple Cauliflower Soup

Purple Cauliflower Soup

  • two large purple cauliflowers
  • small shallots
  • 1 head of garlic
  • 8 oz maitake (hen of the woods) mushrooms
  • cups chicken stock (can substitute for vegetable stock) 
  • tablespoons olive oil
  • Kosher salt, to taste
  • pepper, to taste
  • Good quality olive oil, garnish
  • smoked paprika, garnish
  • parsley, garnish
  • crushed red pepper, garnish

Directions:

  1. Preheat oven to 350
  2. Remove outer leaves of cauliflower. Wash and cut cauliflower into chunks.
  3. Cut shallots and garlic into medium sized pieces.
  4. Cut mushrooms into bite sized pieces and put aside
  5. Heat olive oil over medium heat in a large saucepan or dutch oven. Add shallots, cook over low heat, until soft. About 5 minutes.
  6. Add cauliflower. Stir to coat with olive oil. Cook for about 5 minutes over low heat.
  7. Add stock and garlic. Bring to boil. Do not cover with a lid.
  8. Bring heat to a low simmer. Season to taste with salt.
  9. Cook until cauliflower is soft, about 25 – 35 minutes. It all depends on how large you cut the pieces of cauliflower.
  10. Place mushrooms on a greased baking sheet (I use Pam Cooking Spray) sprinkled with salt and pepper and bake for 20 minutes, flipping half-way through.
  11. Puree the soup with an immersion blender. If you only have a traditional blender, puree in small batches then return to the pan.
  12. Ladle into serving bowl and drizzle with olive oil.
  13. Sprinkle with smoked paprika, crushed red pepper, and parsley.
  14. Top with roasted mushrooms

I absolutely loved this – granted the cauliflower isn’t overly flavorful so the addition of spices and onions really carry the flavor. I ate this with a side of roasted mushrooms but the soup is very hearty on its own.

If you have trouble finding maitake mushrooms, any mushroom that roasts well will do.

You can see what other dishes I’m cooking, here.

Drooling for more? Check me out on Facebook and Instagram.

Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.

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