Summer is taking its sweet time this year! My tomatoes in the garden don't want to come out yet with these cold temperatures. The popsicles from the free Summer Popsicles eBook are just sitting in the freezer waiting for some summer fun. And Baby Zand and I are hibernating at home - also partly because of the potty training (see post from last week about how I am doing with that :-)). So instead of summery salads, all I wanted today was a warming soup. This is what happened: I sautéed some white onion until the house smelled divine. Added cauliflower and veggie broth, and let the whole thing simmer. I feel stupid even saying this is a recipe, because honestly, you can't go wrong with any of this! When the cauliflower is soft, let the soup cool off slightly, transfer to a blender, and puree with watercress. Season with lemon juice, salt, and pepper, and done. Couldn't be simpler or lighter for the summer. So even if you are basking in beautiful summer sunshine - I am so jealous, clearly! - this soup is something to try.
Preparation time: 30 minutes
Makes 2 servings:
½ medium sized head of cauliflower
½ white onion
4 cups vegetable broth (check out how to make your own right here!)
1 stuffed cup fresh watercress
1 Tbsp extra virgin olive oil (plus extra for drizzling)
1 Tbsp freshly squeezed lemon juice
sea salt and freshly ground black pepper
Start by chopping in the onion finely. Don't worry, it does not have to look pretty. The whole thing will be thrown in the blender later, so no need to get your ruler out here.
Heat a medium sized pot over medium heat with 1 Tbsp extra virgin olive oil and add the onion. Sautee for 5 minutes until it smells so good you will just want to eat the onions.
While the onions are growing, chop up our cauliflower into florets - basically tiny cauliflower bouquets. Again, don't worry too much about how it looks. Just chop up that head of cauliflower. Add it to the pot and stir for 2 minutes to brown the cauliflower slightly.
Add the vegetal broth, cover the pot with a lid, and let simmer for 15 - 20 minutes. The cauliflower should be soft when you test it.
Turn off the stove, and let the soup cool off slightly if your blender can't handle hot liquids (plastic blender or the ones that blend with the butt in the air - you know what I mean if you have one :-)).
Add the soup to the blender together with the watercress and lemon juice. Blend on high until the soup is super creamy - probably 1 minute or so.
Season with sea salt and freshly ground black pepper. If the soup got too cold, you can return it to the stove and heat before serving.
Drizzle with extra virgin olive oil, and feel all warm and cozy inside.
Come out sunshine wherever you are!