During a conversation with my friend Katie, she mentioned that her mom had recently made ‘the most delicious soup ever.’ I asked her to hunt down the recipe for this cauliflower, spinach & smoked gouda soup, and a couple of days later it popped into my inbox:
6 Cups Cauliflower florets
1 Quart Chicken broth
1/2 cup minced red onion
5 Ounces bagged baby spinach leaves
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 Teaspoon pepper
8 0z shredded smoked Gouda Cheese
1 cup heavy whipping cream
In slow cooker combine first 7 ingredients. Make sure the spinach leaves are covered pretty well in the broth or they will dry out instead of cook. Cook for about 6 hours on low til cauliflower is tender. Then use your stick blender to blend or blend small amounts at a time in a blender. Return to cooker and add cheese and cream. Stir till melted and blended together.
I made a few modifications to the recipe:
Instead of 1 qt chicken broth, I used about 2 C veggie broth and the rest water.
Instead of whipping cream, I used 1 C soy milk.
Throughout the day I had most of the ingredients in the slow cooker.
About 10 minutes before dinner, the veggies were thoroughly cooked & ready to be blended with my immersion blender.
I blended it until it was perfectly smooth, but I think it would also be good with some pieces of veggies left whole.
Next, I grated my smoked gouda cheese in my food processor. I think that this is the key flavor ingredient!
The recipe called for cream, but I stirred in soy milk to add a little creaminess to the soup.
I always love fresh avocado on hot soup, so I added a few slices to top off the finished product!
We also dipped in some everything pretzel thins (yum) for a little crunch.
This soup was the perfect combination of healthy and indulgent, creamy with a bit of a kick, and totally satisfying without being too rich. I’d highly recommend it for dinner in this chilly fall weather!