How do you prevent scratching your Dutch ovens when you immersion blend directly in the pot?

I always have my plastic guard on, but I also avoid hitting the bottom and sides of my Dutch ovens with my immersion blender. A helpful tip I’ve learned along the way is to hold the blender and/or pot (if a recipe allows for it) at a slight angle. This way, I’m not just putting the blender straight down into my Dutch oven, which helps reduce the chances of the oven getting scratched.

Can I make this recipe vegan or dairy-free?

This recipe doesn’t test well as a vegan version, as dairy-free cheese doesn’t keep that cheesy texture when melted in soup. However, you can substitute the milk or heavy cream for full-fat coconut milk to lower the amount of dairy content.

What is the name of the French soup made from cauliflower?

The French soup made from cauliflower is called “Potage Parmentier au Chou-Fleur” or simply “Cauliflower Soup.”

What is the difference between cauliflower and broccoli?

The main difference between cauliflower and broccoli is its look and taste. Cauliflower has a compact white head with a mild, nutty flavor, while broccoli has green, tightly packed clusters with a more pronounced, slightly bitter taste. Both are rich in vitamins and antioxidants, though.

Easy Cauliflower Soup Recipe

Servings: Serves 4

Ingredients

2 teaspoons cooking fat of choice (olive oil, avocado oil, butter or ghee)
1 medium sweet onion, diced small
2 cloves garlic, peeled and minced
1 very large head of cauliflower (or 2 small-medium heads), broken into small florets (about 7 cups or 24 ounces)
3 cups chicken broth (or homemade bone broth)
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary, lightly crushed between your fingers)
1 cup whole milk*
1 cup sharp cheddar cheese, shredded
2 cups kale, torn into small pieces
3 slices crisp cooked bacon, chopped
1 tablespoon fresh chives (optional: may use 1 teaspoon dried chives and add with other dried herbs
1 tablespoon fresh parsley (optional: may use 1 teaspoon dried parsley and add with other dried herbs)
Salt and pepper, for taste

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Instructions

Place a large pot with a lid (a 5- or 6-quart Dutch oven works well) over medium-high heat.
Add cooking fat of choice to the pot. When hot, add the onions.
Sauté, stirring occasionally, for 5-7 minutes or until the onions soften.
Add garlic and cook, stirring, an additional 30-60 seconds on medium heat until garlic is fragrant.
Add cauliflower florets, broth, thyme, and rosemary.
Stir and increase heat slightly to bring the liquid to a low boil.
Reduce heat to medium-low and cover the pot with a lid.
Allow the cauliflower to cook for 20-25 minutes or until very tender (but not mushy).
Remove the lid from the pot and reduce heat to low.
Carefully remove ½ of the cauliflower and broth to a blender pitcher or food processor and blend until smooth. Alternatively, you can use an immersion blender right in the pot and blend until some chunks remain.
Transfer blended soup back into the pot, and stir in milk, cheese, and kale.
Heat over low heat for 3-5 minutes or until the kale is wilted.
Remove soup from heat, stir in bacon, fresh chives, and parsley. Taste and adjust salt and pepper as needed before serving.
Garnish like a loaded potato with sour cream, bacon bits, chives, and shredded cheese. Caramelized yellow onion and croutons make a yummy garnish, as well.

Notes

*For an extra creamy version: Substitute the whole milk for heavy cream, blend a little more than half of my soup mixture, and add more puree. This thickens the consistency and results in a super creamy cauliflower soup.

Nutrition Information

Serving Size: 1¼ cups
Calories: 375
Fat: 24 g
(Sat Fat: 12 g)
Sodium: 650 mg
Carbohydrate: 17 g
(Fiber: 5 g
Sugar: 9 g)
Protein: 21 g
Cholesterol: 76 mg

Dietary

Egg-Free Gluten-free Grain-Free Nut-free

Recipe By: Jessica Beacom