This creamy Cauliflower and Zucchini Soup is just the mug of soup you need to warm your body and spirit during this winter’s chill. It’s definitely soup weather–even here in relatively warm southern California.
Cauliflower, of course, is good for you, too, as you move yourself past those holiday binges. It is low in calories and high in nutrients.
The origin story for cauliflower is pretty interesting. According to Oz Telem, the author of the cookbook Cauliflower (a whole cookbook devoted to cauliflower!), cauliflower, is a member of the Brassicaceae family. Vegetables in this family have been cultivated for around 4000 years with their common ancestor being the wild cabbage. According to Telem, as wild cabbage came under cultivation, varieties of the plant developed into cabbage as we know it, kohlrabi, and broccoli. At some point cauliflower emerged as a desirable mutation and the rest is history. (Thanks to my good friend Debbie, I’m fortunate to have a copy of Telem’s book on my bookshelf. )
This is an Eating Well Magazine recipe. You can find the original recipe here.
Here is the recipe as I prepared it in my kitchen.
Cauliflower and Zucchini Soup
Ingredients
- 2 T. unsalted butter
- 1 C. chopped leeks (white part only)
- 1/2 medium-sized chopped yellow onion
- 1 1/2 C. chopped zucchini
- 4 C. chopped cauliflower
- 1 3/4 C. vegetable broth
- 1/2 C. milk
- 1 large clove of garlic (crushed and chopped)
- 1/2 t. onion powder
- 1/4 t. salt
- 1/4 t. ground black pepper
- 1/8 t. crushed red pepper
- Pinch of ground nutmeg
- 1 C. grated cheddar cheese
- 1/2 C. half and half
- Fried shallots for garnish
- Fresh Italian parsley (chopped) for garnish
Directions
- Step 1 Melt butter in a soup pot. Sauté leeks and onion in the butter until they just begin to brown. This will take about 5 minutes over medium-high heat.
- Step 2 Add chopped zucchini and sauté for about 5 minutes more until the zucchini is just beginning to brown.
- Step 3 Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper and a pinch of nutmeg. Bring this mixture to a boil. Lower heat to a simmer and cook uncovered for about 15 minutes until the vegetables are tender. Stir the soup occasionally as you cook it.
- Step 4 Let the soup cool a bit and then puree in your blender. Return the now-smooth soup to the soup pot and stir in the grated cheddar cheese. Stir until the cheddar melts into the soup. Stir in the half and half, adding additional half and half to thin the soup to the consistency you prefer.
- Step 5 Serve soup garnished with fried shallots and chopped fresh parsley.
