Velvety Cauliflower Soup with Turmeric, Sunflower Seeds, and Truffle Oil

Velvety Cauliflower Soup with Turmeric, Sunflower Seeds, and Truffle Oil

This summer was not kind to my waist line. Or to my hip line, ass line, and stomach line, for that matter. Packing and moving meant pizza and beer on many more nights than I’d care to admit. And if unpacking one spice bottle from twenty sheets of packing paper burned a lot of calories, I’d be in my pre-baby jeans. But no one would want to see me in those 12 year old things anyway — including me — so let’s just skip it. Bottom line is that I am trying to get back to normal eating before the holidays crush me all over again.

A friend was telling me about her success with a twice a day shake/smoothie plan, but instantly said, “Oh, you couldn’t do it because you love food and flavor too much.” True enough, but I did consider it for a moment. It couldn’t be as bad as the cabbage soup diet. Remember that shit?

No, any healthy eating plan for me needs to include real food and flavor and cooking. And now that we are back on our weekly farm share plan in our new area, I feel like the vegetables are calling me and nagging me from the fridge. “You aren’t seriously going to let us go bad, are you? Come on, you lazy piece of shit, cook us!” Maybe your vegetables (as I like to call my inner voice these days) are kinder than mine, but I do feel incredibly more guilty if I don’t use my farm share vegetables as opposed to my grocery store vegetables. You know how when you were a kid, you felt sorry for the last banana going brown because you were worried it felt unwanted? OK, maybe that was just me, but I am quick to personify produce and the hard work of the individual farmers who grew it is a much stronger cooking motivator than some unknown factory farm.

I digress. Can you see why my husband is a good man to put up with me and the constant over-analysis of even my produce drawer?

But even with my farm share love, there are things that get abandoned in the back of the fridge. Cauliflower is one of them. I like it, but no one else in the family does. They hate it, in fact. So when the vegetables were talking to me before lunch today, I had a moment of clarity that I could make something with them for me! Just for me. For lunch even. So this is what I made. It was delightful and rich and healthy and I will probably eat it for lunch all week. And even though the heavy cream in the fridge was screaming to be included in this soup, my hips told her to STFU.

Velvety Cauliflower Soup with Turmeric, Sunflower Seeds, and Truffle Oil

Adapted from Chocolate and Zucchini

1 medium head of cauliflower, chopped into small florets
1 large onion, chopped
2 t turmeric powder
1 t curry powder
1 T olive oil
3/4 cup roasted sunflower seeds (or other nuts or seeds)
1 quart chicken or vegetable stock
1/2 cup white wine
1/2 cup water
Juice of one lemon
2 t salt (to taste, less if using full sodium broth)
Fresh ground pepper
Chopped fresh herbs (parsley, cilantro, or chives would all be good)
White Truffle Oil or Good Olive Oil

1. In a large soup or stock pot, sauté onion, turmeric, and curry in 1 T of olive oil until softened. Add cauliflower and sauté for about five minutes until the cauliflower begins to soften.

2. Add stock, wine, water, 2 t salt, and freshly ground pepper. Cook for about 15 minutes until cauliflower is falling apart and very soft.

3. While soup is cooking, chop the sunflower seeds very finely in a food processor or small chopper until they are the consistency of corn meal. Reserve a few tablespoons for garnish and set the rest aside.

4. Remove soup from the heat and purée with an immersion blender until soup is velvety smooth. (You can use a regular blender, but obviously leave the lid partially off and do it in small batches so you don’t have an explosion of hot soup.) Stir in chopped sunflower seeds (reserving the others for garnish) and lemon juice and puree for a few more seconds to incorporate. Taste and season with additional salt and pepper if desired.

5. To serve, ladle soup into a bowl, sprinkle with reserved ground sunflower seeds and fresh herbs, and drizzle with truffle oil or olive oil.

 

 



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