There is just something so homely and comforting about a bowl of piping hot, homemade soup! The way it fills up the kitchen with delectable soul-warming smells, it makes winter seem so much more inviting…add in a cozy fire and a pair of fluffy socks, and I am in heaven!
A a few months ago, while out shopping at Huckleberry (my absolute favourite little organic supermarket) I was treated to the most deliciously creamy cauliflower soup! And ever since then, I have been determined to recreate it. I have tried a couple of times before, but I didn’t have much success at first. Each attempt seemed to be missing a little something…I just couldn’t work out exactly what that was!
But this morning I was feeling inspired, and I decided to give it one last go. The problem with the previous attempts was that it seemed to always turn out a little bland…so I wracked my brain for ways to give it a little extra flavour, without compromising the cauloflower base.
Well, the best way to enhance a natural flavour in my opinion, is by caramelising it. So it seemed sensible to toss the cauliflower in olive oil and roast for a good half an hour before adding it to the soup. Simple but very effective.
Then it needed a bit of a complimantary zing. Onions can be a little overpowering sometimes, particularly when the main flavour is rather subtle, so I used the next best thing…leek! I’d never cooked much with leek until a few weeks ago when my sister introduced me to a delicious recipe for chicken and leek casserole, but since then it has become one of my favourite winter vegetables! Pan-seared, with just a touch of oil and a hint of salt and pepper, it makes the perfect addition to so many warming winter meals.
And finally the finishing touches. In order to keep the soup dairy-free (as I am trying to reduce my dairy and gluten intake at the moment to help improve my digestion) I decided that a combination of creamy additives would give the best texture and flavour. With a homemade cashew cream to add a nutty hint to the soup, and a good dose of coconut cream to smooth it out, the soup was now ready for a taste test…
But something was still a little off. The cauliflower flavour was there, the creamy texture was there, but it still seemed to fall a little flat. It needed a little something to lift it, and that’s where the coconut sugar comes in. It felt a little weird adding a sweetener to a soup, but with just a dash of the sugar, the flavour seemed to absolutely pop!
So there you have it! I hope you enjoy this creamy cauliflower soup as much as I do, I’m pretty sure it won’t last more than a few days in this house.