Let me tell you a little story behind this creamy cauliflower soup recipe…
Me and my husband are quite lucky to have very good metabolisms so we can basically eat a lot and don’t get fat which is on one hand a blessing but on the other not very healthy. Our diet got even worse when I had to go on diet without dairy, eggs, nuts,.. so we baked a lot of bread and guess what, we did not throw any away, we ate it all.
When we have a bad lunch and eat health-wise questionable stuff we always plan to have a nice and easy dinner – soup or salad or something similarly light. Sadly, that actually happens very rarely and then we have another vain-heavy meal in the evening.
But as you can see in the title, miracles do happen and yes, we had a nice soup for dinner one day last week. It turned out great, so I decided to give you guys a recipe. It still wasn’t too light, because it contains a few potatoes that make you feel full.
I give you the creamy cauliflower soup with potatoes and coconut-basil dumplings.
A soup that is filling enough that you don’t need a desert to make yourself feel that you can continue with your life.
This recipe serves 3 or 4 people and you will need:
– 1/2 large cauliflower
– 3 medium size potatoes
– 1 medium size red onion
– 1,5 l chicken or vegetable stock
– salt and paper
– 3 table spoons olive oil
For the dumpling:
– 80 g plain white flour
– 4 tablespoon coconut milk
– 2 tablespoon cold water
– half teaspoon dried basil
Chop onions and put them in hot olive oil. While onions are browning, chop cauliflower and peel and chop the potatoes. When the onions start smelling really nice and are brownish (not burnt!) it is time to add cauliflower and potatoes and stir everything together for 2-3 minutes.
Now you can add the stock. You can use either vegetable or chicken stock – mine is chicken and vegetable stock (when I cook lunch for my girl I sometimes cook vegetables and chicken together and the leftover water her lunch was cooking in makes a really great stock for soups).
In the end add salt and pepper and and let it cook for 30 minutes. When everything is cooked it is time to mash or blend everything together. I know the title says creamy and the image shows not that creamy, but trust me, you won’t miss that traditional bland creaminess,and the potatoes will disintegrate just enough to give this soup a creamy texture… that is also textured. Might read like a bullshit, but trust me on this one. It is nicer to just mash and not bled it because a tiny bit of texture goes a long way.
During the 30 minutes cooking time you can make the dumplings. It can not be much easier than this – you just mix everything together and make small balls from the dough you just created. Lay them into gently simmering soup and cook them between 20 -25 minutes on low heat.
It is that easy and you can have a nice, light-ish dinner or lunch with almost zero effort!