Creamy Cauliflower & Corn Soup

Soup is a staple for any Midwestern dinner table in wintertime.  This satisfying vegan (sans the optional bacon) is a welcome companion on a cold night.  This recipe comes together in about 40 minutes which means it works any day of the week.

Cauliflower soup.jpg

Creamy Cauliflower & Corn Soup

By Inspired by the Seasons

  • 4 c chicken broth, I use the vegetarian version
  • 3/4 c chopped yellow onion
  • 6 c cauliflower florets
  • 2 c corn, frozen or fresh
  • 3 slices of cooked and crumbled bacon for garnish (optional)
  • 2T olive oil (or enough to coat the bottom of your pan)
  • 1 bay leaf
  • 1 tsp cumin
  • 1/4 tsp cayenne (or to taste)

In a medium sized soup pan or dutch oven heat olive oil and add onions.  Saute until opaque about 4 minutes.  Stir in cumin and cayenne and add cauliflower and cook, stirring occassionally, until crisp tender about 4 minutes.  Add broth and bay leaf.  The broth should cover the cauliflower by about 1" in the pan, so adjust accordingly. Bring to a boil, then cover and simmer 15-20 minutes until cauliflower is fork tender. Remove bay leaf and transfer to blender and process until smooth or remove pan from heat and blend with a stick blender.  Return the puréed cauliflower to the pan and stir in corn.  Simmer until corn is warmed through.  Serve with bacon garnish if desired.