Here’s my confession, I don’t do soups. I mean, I don’t usually make soups at home and I most certainly never order a soup in a restaurant, at least not as a main course. That would almost certainly mean leaving hungry after the dinner, right?
Having said that, here is a creamy cauliflower soup that I made in July as the main meal of the day to feed 2 people. And I’m sharing the recipe because against all the odds and my hesitation towards soups in general, this one actually fed me and my partner pretty well (we did have some bread with it though). And what’s more is that it actually tasted great too.
If you absolutely hate cauliflower then I know you might be hard to convince about this one but cauliflower actually makes a lovely creamy texture for a soup. Topped with teriyaki seasoned mushrooms and chickpeas the soup becomes more filling and the flavours work beautifully with the delicate cauliflower.
So against all my prejudices and principles here it is my creamy cauliflower soup that actually works as a light dinner but if you are very hungry (like we always are in the evening) then I recommend you have some bread with it. We really enjoyed the flavours of this soup so it could very well find its way to a dinner party menu as well but most likely as a starter.
- 1 Cauliflower head
- 1 Garlic clove
- 1 Yellow onion
- 1 Vegetable stock cube
- 250g Chestnut mushrooms
- 1 x 400g can of Chickpeas
- 3 tbsp Tamari sauce
- 1 tsp Garlic powder
- 1 tsp Ginger powder
- 1 tbsp Agave syrup
- 1 tbsp Corn starch & 3 tbsp water
- 1 stalk of spring onion
- Chop the cauliflower in pieces and put to boil in 500ml water and a vegetables stock cube. When the cauliflower is soft, take it off the stove and let cool for a little bit.
- Meanwhile chop one garlic clove and yellow onion and sauté those on a pan with 1 tbsp olive oil for a couple of minutes until the onion turns translucent.
- Move the cooked cauliflower and the onion mixture to a high speed blender. Add most of the vegetable stock in too but leave some of it behind so that you can add it in later if a thinner consistency is required. Process until smooth, then move back to the skillet and add more of the vegetable stock if the consistency is too thick
- Season with salt and black pepper to taste
- Mix the tamari sauce, garlic powder, ginger powder and agave syrup in a small skillet and bring to simmer. In a separate bowl, mix the corn starch with the water and then slowly add it to the skillet stirring constantly. Keep stirring on a low/medium heat until the sauce thickens. Then take it off the stove
- Chop the mushrooms and drain and rinse the chickpeas
- Sauté the chopped mushrooms on a dry pan until they release some liquid. Then add the chickpeas and the teriyaki sauce and sauté for about more 10 minutes
- Serve the cauliflower soup with the teriyaki mushrooms and chickpeas. Top with some spring onion