My friend Paul Lowe of the wonderful and inspiring Sweet Paul Magazine launched his new book earlier this year. I’m a bit late with this yummy post but I know you will all enjoy Paul’s recipe and his new book. Also, keep your eyes open for the gorgeous special weddings issue from Sweet Paul. I played a big part in this project and special issue and can’t wait for you all to see it!
I really hate to admit it but I can feel a shift in the temperature when I step outside. There is a subtle change in the light and already a little chill in the air that hints at the changing season. I do love Fall and I really enjoy cooking up delicious and healthy soup recipes in my kitchen when this cozy season arrives. One of my absolute favorite soups is cauliflower. In fact, I love cauliflower in many forms (especially roasted) but it makes a delicious, smooth and naturally creamy soup for a crisp autumn night. I prefer to make my soup vegan so I use olive oil instead of butter, replace the chicken stock with vegetable and avoid the heavy cream. See below for Paul’s yummy recipe! Enjoy creating your own version when you are ready for a warm and hearty soup.
Thanks to Paul and everyone at Sweet Paul Magazine!!
Excerpted from SWEET PAUL, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
For years cauliflower was exiled to the back corner of the crudité platter. It’s time to make the wonderfulness of the vegetable en vogue again.
This is a fantastic soup. You can keep it for days in the fridge, and it will get better and better—if it lasts that long!
1 large head cauliflower, cut into florets (5–6 cups)
1 tablespoon unsalted butter
1 medium onion, chopped
1 celery stalk, chopped
1 teaspoon curry powder
6 cups chicken stock
1 cup heavy cream
Freshly ground pepper
Extra-virgin olive oil, for serving
1. Bring a large saucepan of salted water to a boil.
2. Add the cauliflower and cook until soft, 12 to 15 minutes. Drain and set aside.
3. Melt the butter in another large saucepan over medium-high heat. Cook the onion and celery, stirring, until soft, 3 to 4 minutes. Stir in the curry powder.
4. Add the cauliflower and stock and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
5. Use an immersion blender to puree the soup until smooth and creamy, or transfer to a regular blender, puree, and return to the saucepan.
6. Add the cream, simmer for 2 minutes, and season with salt and pepper.
7. Pour into bowls and serve, drizzled with a little olive oil.