Cauliflower Cilantro Soup

Like carrots, I love cauliflower when raw but hate it cooked, unless it’s in soup. In fact, its subtle flavor and smooth, silky texture make it one of my favorite starring ingredients for soup. A magical melding of ingredients, this soup tastes neither like cauliflower nor cilantro.

Cauliflower Cilantro Soup
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Cook time: 
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Serves: About 10 cups
 
Ingredients
  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 2 garlic cloves, sliced
  • 1 teaspoon ground coriander
  • 1 head cauliflower, cored, florets coarsely chopped
  • 8 cups chicken or vegetable stock
  • 2 teaspoons Dijon mustard
  • 4 tablespoons chopped fresh cilantro leaves, plus additional whole leaves for garnish
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion, garlic, and coriander and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the cauliflower and stock and bring to a boil. Lower the heat to low, and cook until the cauliflower and stock and bring to a boil. Lower the heat to low, and cook until the cauliflower is tender, about 20 to 25 minutes.
  3. Add the mustard and cilantro and transfer the soup, in batches, to a blender. Blend until smooth. Serve immediately, garnished with whole fresh cilantro leaves.