Cream of cauliflower soup is a riff on a traditional French potage, but instead of being thickened with potato, I've used white lima beans instead. Lima beans add both velvety creaminess and protein to vegan and vegetarian soups and this version of the classic is no exception. The great thing is that except for slow-cooking the onions at the outset, it's also a snap to make. I make mine with steamed fresh cauliflower and homemade beans, but as the soup is pureed, it's the perfect vehicle for both frozen cauliflower, which in my opinion never holds up on its own, and for canned white lima beans. It is delicious whichever you choose to use.
AuthorAnn Ogden GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
Heat the olive oil in a 5 qt Dutch oven over a medium-high flame. When it ripples, add the onion and garlic. Cook for 1 minute. Sprinkle with salt and reduce the flame to medium-low. Partially cover and cook slowly, stirring occasionally for 12-15 minutes, or until the onions are very soft, golden and a little jammy looking. This will make the onions sweet and flavorful.
Raise the heat to medium-high. Add the ground coriander if using. Cook stirring for one minute to mix. Add the cauliflower florets. Sprinkle with a little salt. Cook stirring until the florets are well mixed and a little broken up about 3-4 minutes. Add the rinsed beans (see Ann's Tips). Stir to mix. Add the stock. Bring to a low boil. Cover. Reduce the flame to low. Cook at a simmer for 20 minutes. Remove soup from the heat and let sit for 10 minutes. Taste for salt.
Liquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan. Taste for salt again. Heat through. Serve in bowls topped with the garnishes.
SAFETY NOTE: When blending hot liquids never fill the vase more than half full each time. Hold the lid down with a dishcloth as you blend.
If you make this with beans cooked from scratch, you can use their broth instead of or as part of the stock added to the soup.
However, always drain and rinse canned beans before using to remove any excess salt.
Ingredients
Directions
Heat the olive oil in a 5 qt Dutch oven over a medium-high flame. When it ripples, add the onion and garlic. Cook for 1 minute. Sprinkle with salt and reduce the flame to medium-low. Partially cover and cook slowly, stirring occasionally for 12-15 minutes, or until the onions are very soft, golden and a little jammy looking. This will make the onions sweet and flavorful.
Raise the heat to medium-high. Add the ground coriander if using. Cook stirring for one minute to mix. Add the cauliflower florets. Sprinkle with a little salt. Cook stirring until the florets are well mixed and a little broken up about 3-4 minutes. Add the rinsed beans (see Ann's Tips). Stir to mix. Add the stock. Bring to a low boil. Cover. Reduce the flame to low. Cook at a simmer for 20 minutes. Remove soup from the heat and let sit for 10 minutes. Taste for salt.
Liquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan. Taste for salt again. Heat through. Serve in bowls topped with the garnishes.
SAFETY NOTE: When blending hot liquids never fill the vase more than half full each time. Hold the lid down with a dishcloth as you blend.
If you make this with beans cooked from scratch, you can use their broth instead of or as part of the stock added to the soup.
However, always drain and rinse canned beans before using to remove any excess salt.
