I love cauliflower. It is like the “empty canvas” vegetable that you can turn into anything you want. Roasted, steamed, pureed, or made to be “rice”, it s usually on the menu at my house. The winter has been brutal this year, so soup is welcome in any pot on my stove. This cauliflower soup is easy and tasty, especially if you have homemade chicken broth to use as a base.
3 T. Kerrygold butter
1/2 onion, diced
1 carrot, diced
1 celery stalk, diced
1 T. chopped parsley
1 cauliflower head, cored and roughly chopped
8 cups chicken stock
2 t. Magic Mushroom Powder* (or 1–2 t. salt)
Ground black pepper to taste
Melt butter in a heavy pot over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Add the parsley, cauliflower and chicken stock and cook covered on med heat for about 15 minutes until cauliflower is tender. Using an immersion blender, puree the vegetables until smooth. (If you don’t have an immersion blender, you need one! But, you can still puree in a blender or food processor and then return soup back to pot.) Season with Magic Mushroom powder if you have it, or salt and pepper to taste.
*The Magic Mushroom powder comes from a cookbook by Michelle Tam called “Nom Nom Paleo: Food for Humans”. She shared the recipe online here. Take the time to make this indispensable spice. It adds a depth of flavor to meats, roasted veggies and soups and you will find yourself reaching for it every day!! The magic is in the ground porcini mushrooms. So dang good.