chunky cauliflower soup

The hubby and I are hoping to lose a few, seeing as we basically haven’t stopped eating since the Christmas season last year. Soups have been our go-to lunches since the amount of liquid in them deceive us into thinking we are full just after one big bowl. To my surprise one day, the hubby requested for cauliflower soup. Some time back, I cooked a roasted garlic and cauliflower dish with cheddar cheese melted over. It got him loving the veg, and he has since been on kind of a cauliflower bender. I was very excited because it’s not everyday that my meat-loving hubby requests for a dish which heralds a vegetable, so I jumped right on it and made one, inspired by Lidia Bastianich’s recipe.

I adore this soup because it ticks all the boxes for me. It is robust in flavour, figure-friendly since there is no cream involved, super nutritious from the truck-load of vegetables and the lentils pack a protein punch. Plus, it feeds everyone in the fam, down to my 19-month old baby girl. I leave the soup chunky (main picture) for the adults and my four-year old son, who has his portion with brown rice for added bulk. I puree the rest for my daughter, and swirl a tablespoonful of Greek yogurt in before serving (pictured below). Because this soup freezes well, I stash small tubs of it in the freezer as her version of instant microwave dinners.

pureed cauliflower soup

About Dawn Chia

Dawn, a lanky food-crazed lady, started out writing for lifestyle magazines, and later spent several years in banking. When not eating, she's cooking, reading about, hankering after, and writing about food. On her first date with her boyfriend (now husband), they dined at four restaurants across Singapore. He's gained 25lbs since, and their culinary escapades continue after welcoming two rotund angels. Dawn's committed to feeding them with the best, and creating lasting food memories and traditions for her family.


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8 May 2013


loved it! my tweaks – can’t help myself from tweaking : ) – were:

1) tossed cauliflower in olive oil – sprinkled it with salt, pepper and garlic powder then roasted it on baking sheet at 425° until browning before adding to soup.

2) dusted 2 boneless/skinless chicken breasts with the tumeric and corriander + salt, pepper, garlic and ginger powder – let it sit in frig for 4 hours (8 would of been better) then baked and diced it up before adding to soup at the same time the cauliflower is added.

the spicy lovers in the group added a little sriracha on top. it was delicious and the recipe went straight into the ‘must have’ file.

thanks Dawn!

Wow. Roasting the cauliflower first is a fantastic idea. And the seasoned chicken breasts sound good enough to be a dish on their own. I’m so glad the soup went down well with you guys!

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