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by Shiffy Weinfeld | December 25, 2021 | 8 comment(s)

The Most Delicious Cauliflower Soup You Will Taste This Winter

Or maybe the most delicious cauliflower soup ever. And I say it with confidence. 

I know it’s that good because when foods are that good, this question inevitably pops up:

“Is this dairy?” 

And no. This soup isn’t dairy. It’s just that good. 

You can garnish your soups with toasted bread, some of the roasted cauliflower (reserve before adding water), fresh herbs or some thinly sliced salami.

Drizzle with some truffle oil before serving, if you’re into that.

5.0 from 1 reviews
Creamy Cauliflower Soup
 
Save Print
Ingredients
  • ¼ cup to ½ cup  olive oil (this adds flavor!)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 celery stalks, sliced
  • 1 small carrot (or half a large carrot), diced small
  • 2 lbs cauliflower florets, frozen or fresh
  • 1 teaspoon Montreal steak seasoning
  • 1 tablespoon chicken consommé
  • Salt to taste, if needed
Instructions
  1. Heat ¼ cup olive oil in a medium pot. Add onion and saute until translucent. Add garlic, celery, and the carrot. Keep stirring.
  2. About 5 minutes later, add the cauliflower and keep sauteing over medium-low heat. You want the cauliflower to get nice and caramelized, so give it time and patience, about 20 minutes or so.
* The flavor depends on this step. You might need more oil, so add it here. (If you are short on time, you can roast the cauliflower in the oven while you saute the onion and the other veggies in the first step).
  1. Once the cauliflower is nice and golden, add the Montreal steak seasoning and chicken consommé and cover with water to just about cover, not a drop more. (You don't want the soup to be too runny, you want to keep it creamy, right?)
  2. Bring to a boil, then lower heat and simmer for about 20 minutes, until veggies are tender. Blend soup with an immersion blender and taste. Add salt if necessary.
3.5.3226

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Filed Under: Recipes Tagged With: fast days, freezer friendly, lite, pareve, purim, rosh hashanah, shabbos, soups, stove top, sukkos

Shiffy Weinfeld

Shiffy Weinfeld believes that a jewish home should be a place of joy and beauty. In her previous role as a fashion and photo stylist, Shiffy styled photos for major women’s and children’s brands. Now as a full-time mom, she loves channeling that passion through nature (depending on the season, you can find her planting tulips, cutting peonies, or grabbing some mint leaves for a limonana). She loves sharing simple, easy ideas that bring more enjoyment to everyday moments.

Reader Interactions

Comments

  1. Rikki says

    December 25, 2021 at 8:06 pm

    What can i put in instead of chicken soup consommé?

    Reply
  2. R says

    December 26, 2021 at 10:30 am

    Does the carrot get blended also? The picture looks very white and not like the carrot was blended in.

    Reply
  3. Leah says

    December 26, 2021 at 10:57 pm

    I made it it was delicious! It’s not a large recipe so I would probably double it next time. I blended the carrot and yes it did give the orange tinge which I’m assuming they omitted for the photoshoot.

    Reply
  4. Anonymous says

    December 28, 2021 at 9:10 am

    Can the Montreal Steak Spice be omitted? or what can be used instead?

    Reply
    • Chavi says

      December 31, 2021 at 6:01 am

      I would also love to know

      Reply
  5. Lay says

    December 28, 2021 at 10:41 pm

    yum!!!! was a real hit

    Reply
  6. Becky says

    February 16, 2023 at 11:09 am

    Looks amazing! Does it freeze ?

    Reply
  7. chaya says

    May 23, 2023 at 4:26 am

    Does this soup freeze?

    Reply

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