Lunch: Golden Cauliflower Soup With Goat Cheese, Olives, and Tomato

Recipe by Frank P. Melodia This pureed cauliflower soup doesn't need an ounce of cream to achieve its lush consistency.

Ingredients

2 tbsp. extra-virgin olive oil
1 small cauliflower
1 small golden cauliflower
1 small fennel bulb (reserve leaves for garnish)
1 lb. russet potatoes
1 large yellow onion
2 can chicken broth
1 tbsp. kosher salt
1 bay leaf
1/4 tsp. saffron threads
8 pitted kalamata olives
1 large plum tomato
Freshly ground pepper
6 tbsp. crumbled goat cheese

Instructions

Heat 2 tablespoons of the oil in a large Dutch oven over medium heat; add cauliflower, fennel, potatoes, and onion and cook, stirring constantly, 4 minutes. Cover pot; reduce heat to low and sweat mixture 10 minutes, stirring once.
Add broth, water, salt, bay leaf, and saffron; bring to a boil, reduce heat to low, cover pot, and simmer 25 minutes, stirring several times, or until vegetables are very tender. Uncover; remove from heat and puree soup directly in the pot using an immersion blender (or puree in a blender in 3 batches).
Combine olives, tomato, and the remaining 2 teaspoons oil in a small bowl and season with pepper. To serve, ladle soup into bowls and top each with a spoonful of olive mixture. Top with crumbled goat cheese and reserved fennel leaves.

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