So you have a limp head of cauliflower….

That poor head of cauliflower. You bought it for an unbelievable deal (ok ok, I bought it for a buck, how could I say no? ) thinking ‘yeah yeah I’ll find a way to use it!’. It sits in the fridge and day by day, you keep telling yourself you will use it the next day and the next day and the next. Suddenly, you have come to the realization that the poor head of cauliflower is on its last legs, can’t be eaten raw, won’t make a great aloo gobi so now what? Pulverize!! Steam and soupify it. This can also be done with old broccoli. As long as you haven’t kept it in the fridge to the point that it has gone rotten, limp broccoli or cauliflower makes a great silky smooth soup.

Creamy Cauliflower Soup

1 head of cauliflower, chopped into florets
2 tbsp olive oil
1 onion, diced
1 cup of regular milk of plain soya milk
1 low sodium vegetable bouillon cube
1 tsp caraway seeds, roasted
Salt and pepper to taste
Green onion, finely chopped for garnish

Steam the cauliflower until fully cooked through.

In the meantime, in a sauce pan, heat olive oil, add onion and a sprinkle of salt. Cook over medium heat until onions are translucent and soft.

In a blender, pulverize the cauliflower, cooked onion and add the milk until the mixture is smooth.

Transfer back to the saucepan and add the bouillon cube, caraway seeds and some more salt if needed. Heat through. Add more milk or water depending on your desired consistency of the soup. Make sure the bouillon cube has fully dissolved into the soup.

Serve in a pretty soup bowl with fresh ground pepper and green onion on top.

For a little added richness, you can add a small dollop of margarine or butter. I love toasting multigrain bread with margarine on the side and dipping it into my soup!