Although I normally post with group D in The Secret Recipe Club, there was a member from Group A who needed someone to pair up with this month, so I was glad to step up and take her blog as my assignment.
My assignment was Della Cucina Povera I love Francesca's take on food, "Simple, seasonal ingredients and comfort food that takes you back to your happy place". That, coupled with her ethnic background of Italian and Iranian, assured me I was in for a diverse and tasty adventure as I persuaded her recipe index. I wasn't disappointed either. With choices like Phyllo Wrapped Asparagus with Prosciutto, Arabic Kofta, and a light and tasty looking Fennel and Zucchini Salad, I knew I was going to have a hard time picking just one recipe.
The recipe I wound up choosing was Cauliflower Soup. The main reason being it was a little chilly the day I checked out her blog, and second, I already had all of the ingredients needed to make it, so cauliflower soup it was. I'm all for easy recipes, and while the ingredient list may seem short and sweet, the flavor is by no means simple. This soup turned out to have a wonderfully complex flavor, especially when I added the bacon, and was a filling and satisfying meal.
The only changes I made were to use green onion instead of a regular onion, simply because green onion doesn't seem to aggravate my acid reflux as bad as regular onion does, and I added some bacon to give the soup a little more substance. Since I don't eat bread, which one usually does with a meal where soup is the main course, the bacon made it a bit more filling. My favorite part about the recipe, is that it's AIP legal. Yay! I was never really a fan of cream soups, but this one definitely changed my mind. Thanks Francesca!
Don’t miss all of the other recipes in today’s Secret Recipe Club reveal! The blog hop is below the recipe, just click on any of the photos and you will be taken straight to the blog and recipe.
Creamy Cauliflower Soup
3 tablespoons pure olive oil
1 clove garlic, minced
4 green onions, chopped
1 head cauliflower florets, chopped
5 cups vegetable broth (Beef or chicken may be substituted)
Sea salt and fresh ground pepper to taste
2 slices bacon, cooked and crumbled
Place the olive oil in a heavy-bottomed pan over low heat.
Add the onion and saute for 5 minutes, being careful not to brown it. Add the garlic and continue cooking over low heat for 15 minutes, stirring occasionally. If you notice the onion starting to brown, remove from heat.
Add the cauliflower, 1/2 teaspoon of salt, and 1/2 cup of the vegetable broth. Raise the heat to medium-low and cover the pot with a tight fitting lid. Allow the cauliflower to stew for 15 to 18 minutes, or until tender.
Add the other 4 1/2 cups vegetable broth and bring to a simmer, cooking for an additional 20 minutes, uncovered and stirring occasionally.
Remove soup from heat and using an immersion stick blender, place it into the pot of soup and blend until the soup reaches a very smooth and creamy consistency. If you don't have an immersion blender, a regular blender may be used. Just work in batches and be careful not to splash yourself while blending.
Taste for seasoning and allow the soup to rest for 10 minutes to thicken slightly.
Ladle into serving bowls, drizzle with a little olive oil, fresh ground black pepper, crumbled bacon, and chopped green onion for garnish.
*To make this soup vegetarian, just leave the bacon out.