As big as a head of cauliflower

 

You know how I said I got a head of cauliflower at the farmer’s market this past weekend?  Well guess what? 

Meant to be.

Cauli meet Staub.  You two will be good friends by the end of the night.

 

Chunky Rosemary Cauliflower Soup [vegan, gluten free]

Ingredients:

• 2 tbsp olive oil
• 1/2 large yellow onion, diced
• 1 large head of cauliflower, chopped into small florets
• 3 cups vegetable broth
• 1/2 cup chickpeas + 1/2 cup chickpea liquid (that it was cooked in or canned with)
• 1/2+ tsp rosemary (more to taste)
• 1/2 tsp thyme
• salt & pepper (to taste)

Directions:

Heat a large cooking pot with olive oil.  Add diced onions and cook until they are translucent.

Add cauliflower florets and let them saute in the onion mixture for a few minutes with the lid of the pot on.  Then add the vegetable broth to the cauli/onion mix, give it a stir, and let it cook for 20-25 minutes (lid on). 

Once the cauliflower is soft and mushy, manually smash it with your cooking spoon into small pieces.  Then add the chickpeas and the chickpea liquid.  Let it all cook for another few minutes. 

Mix in seasonings.

Then, using a hand blender (immersion blender), puree the entire pot until it’s a uniformly chunky texture.  This took me less than one minute (it’s so simple).  [If you don’t have an immersion blender you will have to wait for the soup to cool a bit and then transfer it to a blender/food processor to puree]

Serve.

Notes:

To make a creamier, thinner soup, add 1 cup plain almond milk (before adding the chickpeas).  

              

This was my first time using my immersion blender and I was so thrilled with how easy it was so use and clean.

I got it back in August so it’s slightly appalling that I’ve only just broken it in.  But I bought it mostly for pureeing veggies and soups which are more fall-esque meals, so I foresee it getting a lot of use as these cooler months approach. 

 

I wish this photographed a bit nicer, but oh well.  It tasted a million times better than it looks.  It was homey but light.  The chickpeas added some protein power, but didn’t weigh it down.  And the cauliflower and rosemary were so wonderful together.  Gah.  I wish we had more left over. 

 

Definitely going to double it next time.

I could see this being a winter staple.  Maybe a starter for a fancy Thanksgiving feast? 

Give it a try.  I know you’ll love it.  Not only does it have very few ingredients, but it’s impossible to mess up.  What’s the worst that could happen?  You overcook the cauliflower?  That just means you don’t get to play with the immersion blender as long because it will puree even faster.