Well it is that time of year again. It is not necessarily all about the family, rather the things we are thankful for including our friends. My new favorite way to spend a day off is cooking with friends. This week Mary’s turn. We whipped up a last minute meal of cauliflower soup and speculoos blondies. The soup was a recipe from Whole Foods meant to be served as little “soup shooters” but it was so tasty it deserved to be served as the main dish.
Well it is ironic that I found this recipe while shopping at Whole Foods. I adore making soups because they are so easy especially this one which calls for a pound of frozen cauliflower, but my whole foods does not carry it. After trying three grocery stores I stocked up on cauliflower and was ready to cook.
The recipe from whole foods says it makes 12 servings of little shooters, but I made this more of the main event and finished off the whole batch before the end of the night. The addition of crunchy almonds really took the soup to the next level.
Creamy Creamless Cauliflower Soup1 lb frozen cauliflower 3.5 C Unsweetened almond milk salt/pepper 2 apples diced (I used one large apple) 1T lemon juice 1 onion (thank heavens I already had one caramelized to save time and chopping tears) Topping 1/2 C Slivered almonds (lightly toasted) 1/4 C Chopped Parsley Lemon zest from 2 small lemons
Here is the link to the Whole Foods Method
Combine all soup ingredients except lemon juice and let simmer for 30 minutes. Pour in lemon juice and blend. Serve and top with almond mixture! So so simple. The only recommendation is to make sure you use enough salt and pepper to amp up the flavor.
Our other creations that day will be in following posts. Thanks Mary