Cauliflower Pesto Soup
The cauliflower soup I enjoyed growing up was loaded with heavy cream and cheddar cheese, making it seem like this was the only way to enjoy cauliflower soup. And then I discovered this vegan version from author Isa Chandra Moskowitz ‘Appetite For Reduction’ cookbook. This recipe is easy to make and the addition of the basil takes it from ho-hum to Va-Va-Va-Voom!
Cauliflower Pesto Soup
Special Note: Add 1 tbsp of flour at a time until the desired level of thickness is reached. Remember, the flour thickens as the liquids heat up - so give it time.
Ingredients:
1 tsp olive oil
4 cloves garlic, minced
1 head cauliflower, leaves removed and roughly chopped up
4c vegetable broth
salt and ground pepper to taste
1 (or 2) tbsp flour
1c loosely packed fresh basil leaves
Instructions:
preheat large pot over medium heat
saute garlic in olive oil for about 1 minute - keep an eye on the garlic so that it doesn’t become bitter by burning.
Add the cauliflower and 3cups of the broth.
Cover the pot and bring to a boil.
Let cook, stirring every so often, for about 10 minutes or until the cauliflower is tender.
Vigorously mix together the last cup of broth and the flour until dissolved. lower the heat on the soup to a slow boil. Add in the flour mixture and stir continuously until slightly thickened, about 5 minutes.
Remove from heat and add basil leaves.
Puree with an immersion blender (or puree in a blender in batches, being careful to let the steam out so that it doesn’t build up and explode…been there, done that and what a mess!! lol!
Taste for seasoning and add salt and pepper as desired.
