"Cream" of Cauliflower Soup {Recipe Redux}

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Finally getting my Recipe Redux post together for the month feels really good. I hate that I missed last month's post. It was just too crazy of a time. I can't wait to share with you more about our new home. We are finally moved in and settling in to our new surrounding. 

Unfortunately, my recipe creation for today doesn't come from my new kitchen but from my mom's kitchen in South Florida. We are visiting for the holiday weekend and having a blast with my brother and sister in law. There are 3 grandchildren here too and they are running the show.

Last Friday when we packed up the car for the road trip, I made sure to pack my head of cauliflower. Yes, cauliflower. This month's Redux challenge was to create a soup or stew using something from the 2013 Food Trends list. Cruciferous veggies stood out to me as a food that deserves some good attention this year. It's super healthy (fighting cancer and so many other bad things) and it's suprisingly versatile and yummy. 

After scavenging my mom's pantry I found some indgredients that inspired me to try an interesting approach on a cauliflower soup. We tried this soup both chunky and pureed and both agreed that pureeing it was preferred. This is a great way to hide lots of veggies in a soup with no one knowing.

I hope you enjoy this tasty, clean and really healthy soup when you need something to fill you up on a cold night. And you can feel pretty cool about your yourself too because you are up with the food trends for 2013. 

 "Cream" of Cauliflower Soup

1/2 head of cauliflower (anout 3 cups), cut into some florets

olive oil

1 medium yellow onion, diced

2 stalks of celery, diced

1 bell pepper (yellow preferred), diced

6.5 oz jar of marinated artichoke hearts, mostly drained

4 oz can of mushroom stems and pieces, drained (or 1 cup of fresh mushrooms)

About 21 oz of broth/stock of choice (I used beef)

2 tablespoons chopped, fresh parsley

Salt and pepper (optional)

1. Preheat oven to 450 degrees. Toss cauliflower in olive oil and roast for 15 minutes, until tender and slightly browned on the edges.
2. Meanwhile, heat a medium stock pot on medium-high heat. Add 2 tbsp olive oil and add onion, pepper and celery. Saute until tender. 
3. Add artichoke hearts and cauliflower. Break up artichoke hearts with wooden spoon. Add mushrooms and continue to stir.
4. Add broth or stock and reduce to simmer. Cook for about 10 minutes. Stir in parsley. Season with salt and pepper if desired.
5. Working in small batches, pour soup into a blender and puree until very smooth. Serve immediately with some crusty bread. 

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Comments

[Kristina @ Love & Zest]

Yummy! This looks so good! Hope you are enjoying your new home and can't wait to (hopefully) hear/see more about it!:)

[Regan @ The Professional Palate]

Interesting that you used artichoke in this soup. Sounds yum :)

[Serena]

Would love to hear move about your new home ....I wrote about our new place this month ...our new place in the country! My mom always has canned mushrooms in her pantry too! Great idea to use in soup!

[Tspbasil]

I love that even though several ReDuxers did a cauliflower soup, every recipe has a different twist. Your addition of artichokes and mushrooms sound delish.

[Jenna Houmes]

Loved your "Cream" of Cauliflower soup. Such a unique combination of flavors mixed together.