Recipe: “Cream” of Caramelized Onion and Cauliflower Soup
Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
This recipe came about after I spotted this Caramelised Three Onion, Cauliflower Soup With Basil Oil picture on Pinterest and I just happened to have a head of cauliflower that I needed to find a use for.
Megan has some really great Paleo recipes over on the Health Bent site! I want to try the Three Onion version of this soup but I never remember to pick up leeks from the Produce Store. I highly recommend hopping on over to check out her site and while you’re there, get her recipe for the Basil Oil. It is superb when drizzled over soups!
Do you like to add toppings to your soups? It’s something we in the Fox Household started doing some time ago. So long ago, it seems almost essential now, especially with purée soups like this one. That bit of extra colour, flavour and/or crunch takes it up notch. Gives it a touch of gourmet. Takes it from ho-hum to yum-yum in my books.
I originally intended to serve this soup with a Fennel Orange and Sesame Salad by Gluten Free Cat but I came up short on time and ingredients. I did mange to toss together some romaine lettuce, chopped fennel, cucumber, red onion and grapefruit sections. Drizzled with a quick blend of apple cider vinegar and olive oil, the salad ended up being a nice crunchy compliment to this creamed soup.
For the bread, I made our favourite cornbread muffins. The BEST GLUTEN-FREE CORNBREAD WE HAVE EATEN recipe comes from gluten-free girl and the chef. We have this cornbread so often, I have gotten in the habit of tossing together an extra batch of dry ingredients to keep on hand for those times when I’m short on time. With only a couple of wet ingredients to add to the mix, we can have freshly baked cornbread muffins in almost no time at all.
Inspired by Caramelised Three Onion, Cauliflower Soup With Basil Oil recipe by Megan at Health Bent.
Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free | Real Food | Vegan | Vegetarian | Paleo
- 1 onion, peeled, sliced and caramelised
- 1 large head cauliflower, chopped
- 4 Cups GF vegetable broth
- 1 can coconut milk
- Basil Oil
- crushed red chili flakes
- fresh green onions, chopped
- sharp cheddar cheese, grated
- plain unsweetened yogurt or sour cream
- Place a few drops of oil in a saucepan, add slices of onion, sauté on med-low until the onion is caramelized (about 30 minutes).
- Place the cauliflower and vegetable stock in a soup pot. Bring to a boil, simmer for about 10-15 minutes, or until the cauliflower is tender.
- Puree cauliflower with the stock and caramelized onions until nice and creamy.
- Return mixture to the soup pot, add coconut milk, heat until almost boiling. Remove from heat and serve.
Variations: ***Please keep in mind that making substitutions will change the final outcome.
~ The first time I made this soup, I forgot to add the coconut milk but we still really enjoyed the soup. If you’re all out of coconut milk or would prefer not to use it, I would say just leave it out.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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