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Cauliflower Soup with Brown Butter Pine Nuts
This vegetarian cauliflower soup, inspired by a recipe in “Moro East” by Sam and Sam Clark, is silky and elegant, and couldn't be easier to make. A touch of coconut milk enriches the natural sweetness of the cauliflower without weighing it down. If you don't have hot paprika, substitute sweet paprika plus a pinch of cayenne pepper. For ease, use an immersion blender instead of a regular blender and puree the soup directly in the pot.
4
Servings
Tip
Don't undercook the cauliflower. It will be very tender after only 15 minutes of simmering, but cooking for the full 20 minutes will ensure that the pieces break down completely when pureed for a silky-smooth texture.
30 minutes
Ingredients
-
5
tablespoons salted butter, divided
-
1
medium yellow onion, finely chopped
Directions
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01In a large pot over medium, melt 1 tablespoon of butter. Add the onion and garlic, then cook, stirring occasionally, until the onion is softened, about 3 minutes. Add the cauliflower, 5 cups water and 4 teaspoons salt, then stir to combine. Bring to a boil over high, cover and reduce to medium. Cook until the cauliflower is soft enough to be easily crushed with a spoon, about 20 minutes.
Reviews
October 21, 2022
Great Soup!
We love this soup! Is it possible to freeze it?
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This was amazing. So easy and such subtle and complex flavor. This will become a staple.