Cauliflower Soup

Oct 22, 2018 | Fall, Recipes, Soup, Winter | 0 comments

 This cauliflower soup recipe is inspired by my admiration of the one and only Rachael Ray. Since this is my first blog post, I wanted to talk about someone who inspired me to start cooking many years ago.  I have admired Rachael Ray for over a decade.  Everything I know about cooking came from watching episodes of 30 Minute Meals.  I think I have watched every episode of 30-Minute Meals and $40 a Day on the Food Network.  I was inspired to travel the world by Rachael Ray as well.  She always encourages you to talk to the locals when traveling.  They will point you to the local hangouts and get you away from the tourist traps.  I have used this advice over and over as I have traveled across the country and I have always been pleased with the restaurants and experiences that the locals have suggested.

I still DVR every episode of her daytime TV series the Rachael Ray Show.  I’ve been inspired by every episode in some way or another.  Whether it was a makeover to a deserving someone, a pet rescue story (those pull at my heart strings) or just a simple recipe.  From her TV shows, to her charities like Yum-O and her donations to animal shelters, Rachael Ray inspires me every day. 

I still remember the very first episode of 30 Minute Meals that I watched.  It was her first set on the Food Network.  She had a yellow vintage fridge and stove and green tile on the walls.  The episode was Cauliflower Soup.  This is my version of that soup.  I hope you love it!

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Cauliflower Soup

Servings 4 People
Author Ferra

Ingredients

  • 2 T extra virgin olive oil
  • 1 yellow onion
  • 2 cloves garlic
  • 3 ribs celery
  • ½ tsp fresh thyme
  • 1 tsp tapioca starch
  • 1 head cauliflower roasted
  • 32 oz chicken stock
  • 1 cup full fat coconut milk or almond milk
  • Salt & Pepper to taste

Instructions

  1. Pre heat oven to 425
  2. Chop the cauliflower into florets and roast in the oven at 425 until they start to brown. About 20-25 minutes
  3. In a large soup pot, sauté the onion in EVOO until it’s translucent, then add the celery and garlic and cook until the garlic becomes fragrant
  4. Sprinkle the tapioca starch over the onions, garlic, celery and stir it in
  5. Slowly stir in the chicken stock
  6. Add the roasted cauliflower to the pot and use an emersion blender until the soup is smooth
  7. Stir in the coconut milk
  8. Enjoy!

 

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