Cauliflower Soup

For the first time I have grown Cauliflower in my winter garden.  For the longest time I had beautiful plants, but no heads of cauliflower.  Being a novice at winter gardening I just thought I had missed the window of opportunity until one day I saw these beautiful white brain like bulbs sprouting under the big green leaves.  I waited and watched and decided that one was big enough for me to cut.

Since most people who live in my house hate cauliflower I decided to make soup, which I can get them to taste and love before I disclose the main ingredient — As long as they try it before reading the blog.

This can be made vegan by substituting vegetable stock for my chicken stock.  I used raw cashews as a surprise flavor.  You can you roasted if you want, but I was using up what I had.  If you want you could also substitute Parmesan cheese for the cashews.

1 head of cauliflower – broken up

1 large yellow onion – diced

1 small Yukon gold potato – peeled and cut in quarters

5 cups of chicken stock

¼ c. of ground raw cashews- I ran them in the food processor to grind them

Salt and pepper depending on how salty your stock is

Spray a soup pot with Pam and set on medium heat.  Add the onion to the pot and cook until the onion is wilted about 5 minutes.  Add the cauliflower, potato and the stock.  Cover and bring to a boil and reduce to simmer for about 10 minutes until the cauliflower is soft.  Take the pot off the heat and using an immersion blender puree the soup.  Add the groundnuts.  Taste and correct for salt and pepper.