Monday, July 8th, 2013

Recipe Velvety Lemon Butter Cauliflower Soup

by Kristen Suzanne in recipe, soup

I’ve been getting requests to share the recipes my family is eating now that we’re no longer vegan. Of course, some vegan recipes still make appearances, but we’re getting nourished by plenty of omnivore recipes, too. For those of you who haven’t heard, my family is no longer vegan (read about it here).

Velvety Lemon Butter Cauliflower Soup

Velvety Lemon Butter Cauliflower Soup

I tell ya… one big word comes to mind when I step back and think of the changes we’ve made: Peace. I have peace of mind now that my family is getting most everything we need from a combo of both plant and high quality animal products, and it’s fairly effortless. I used to worry quite a bit during Kamea’s second year if she was getting what she needed and intuitively I felt she wasn’t, but at the time, I just wasn’t ready to entertain the idea of animal products.

I’m so proud of how Kamea is eating and taking to our omnivore lifestyle. She eats just like a healthy adult would. We sit down to dinner and she eats what we eat… wild caught salmon, eggs, roe, soups, vegetables, grass fed bison or beef… and more… even liver. Oh, and of course, super dark (85-90%) organic chocolate. She rocks.

So! Last night I made a very simple soup recipe that took almost no time to make and tasted wonderful. In fact, I can’t figure out what I liked more, the super velvety soft texture or the flavor. Both made for a terrific experience. Yum. And, Kamea loved it.

Before I get to the recipe though, I want to hear from you. If you’re interested in more recipes my family is eating, please tweet to me to let me know.

Velvety Lemon Butter Cauliflower Soup

Yield 3 servings

  • 1 head organic cauliflower
  • 2 oz unsalted grass fed butter*
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon sea salt (more to taste)
  • 1/4 to 1/2 cup filtered water (more if needed)
  • zest of 1/2 lemon**
Beautifully separated into florets with just a few smashes on the counter while encased in a kitchen towel.

Beautifully separated into florets with just a few smashes on the counter while encased in a kitchen towel.

  1. Separate the head of cauliflower into florets. I recently learned a super easy way to do this in Timothy Ferriss’ book The 4-Hour Chef. Take the cauliflower and wrap it in a kitchen towel. Then, smash it a few times on the counter with a bit of oomph! Amazingly, the florets will have all broken apart easily from the stem.
  2. Wash the cauliflower well (bugs like to hide in organic cauliflower), and put it in a pan with a bit of water.
  3. Cook the cauliflower, covered, until fork tender.
  4. Transfer the cauliflower with any water that’s left in the pan to a high speed blender (my favorite is Vitamix – much more than a Blendtec – every time I have to use my mom’s Blendtec I’m reminded of how much more I love my Vitamix). Add the remaining ingredients (except the zest) and blend until velvety smooth. Taste and decide if more seasoning is needed.
  5. Transfer to bowls and top with a bit of fresh lemon zest.

* If you’re not into butter, you could use coconut oil or ghee, but use a bit less than 2 oz and taste from there.

** I used strips so they’d show better in the photo, but regular zest would be better to stir into the soup.

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