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After having heard raves about cauliflower soup one too many times, I decided to give it a go. I’ve never really thought much of cauliflower, but blending it with potatoes, plenty of spices, and chard actually turned out super delicious and made for a healthier variation on the rather heavy basic potato soup.
Cauliflower, Potato, and Chard Soup
1 head cauliflower, removed from core and chopped
3 potatoes, peeled and chopped
1 bunch Swiss chard, chopped
8 to 10 cloves of garlic
1 small onion, diced
2 stalks of celery, diced
3 cups vegetable broth
1 teaspoon white pepper
1 teaspoon nutmeg
1/2 teaspoon chili powder
1/2 teaspoon tarragon
1/2 teaspoon salt
6 to 8 leaves sage, chopped
chopped chives and shredded smoked gouda for garnish
Preheat oven to 400 degrees Fahrenheit. Wrap garlic in aluminum foil, roast for 20 minutes, and then carefully remove cloves. Sauté onion, roasted garlic cloves, and celery over medium heat until somewhat translucent. Add cauliflower, potatoes, and broth and simmer, stirring occasionally for 20 minutes or so. Add spices and sage and continue cooking for another 10 minutes. Blend using an immersion blender until smooth. Add chard and cook another few minutes until wilted. Serve with a sprinkle of chives and gouda.