Blended “Creamed” Cauliflower Soup – good anytime but especially during the 9 Days

I love the flavor of cauliflower, especially when I can get the fresh kind. I like both the chunky veg version and the “creamed” version of this soup, depending on my frame of mind. What’s nice about the creamed version, is it is completely dairy free and no flour or thickener added.  This is pure veggies and kind to your waist as well as your palate.  The cleaning and chopping of veggies is the majority of the work involved and then just let the veggies cook till completely tender.  A light yet creamy consistency when blended with a stick blender, I really enjoy it both summer and winter.  And best of all, I can pop some in a plastic container and have a nice mug of soup at my desk!

Creamy Cauliflower Soup

1 large head of hydroponically grown “kosher” cauliflower (or 2 medium ones)

4 peeled and roughly chopped carrots

a few stalks of cleaned celery with 2 leafy tops (for extra flavor)

1 small onion, chopped fine

2 boullion cubes or 2 heaping tablespoons msg free pareve (non meat, non dairy)  chicken soup (don’t cheat, you need that amount or the flavor will be pallid) *

3 tablespoons vegetable oil

water to cover all

salt to taste

Soak and clean cauliflower and celery tops.  Wash well and drain in colander.  Break cauliflower into florets. Put aside.  Peel and chop onion.  Take an 8 quart pot and pour in the oil.  Put the pot on a medium flame till oil is heated and quickly cook onion till golden.  Do NOT brown.  Take off the fire and add all the rest of the veggies and then cover with water.  Put back on the fire and bring to the boil.  As soon as the soup starts to bubble, add the soup powder and stir.  Lower the flame till barely simmering and cook on low till tender (about 30 minutes.  Check with knife or toothpick for doneness).

At this point, you can decide you want a chunky vegetable soup and then I take my trusty dusty Victorinox super sharp knife and (carefully) slice into the cauliflower till there are nice chunks.  Serve as is.

Second option – creamy version.  Take out your stick blender (or if you only have a food processor or regular blender, you need to let the soup cool enough not to harm yourself with potential splatter) and “zhuzzh” the soup with the blender till nearly all the veggies form a creamy consistency turning a medumish yellow color.  I usually leave a few veggies in chunks for eye appeal.

• A note on soup powders.  I’ve tried a number of the organic and natural powders and people- just plain yech, ugh, gross.  Literally made whatever food I put them in inedible.  It’s a pity since I try to go for more natural but there you have it.  I go with the msg free at least.