This cauliflower soup was inspired by a recipe from Alice Waters from The Art of Simple Food. Alice Waters is an icon and a hero in my heart and in the hearts of many others who love fresh, whole foods. She is known as the creator of California cuisine, a style that uses plenty of healthy meats and California seafood, fresh fruits and vegetables and only the utmost of clean and pure flavors. I love all of these and these are some of the essential basics which the paleo diet represents.
This cauliflower soup is an unusually spicy and full-flavored soup. If necessary, you can adjust the pungent spices to your comfort level. When making and eating this, I like to think about the local produce that goes into it. In California we have wonderful access to great produce year round and Alice Waters really knows how to highlight this. I’ve put my own style into this recipe for my own taste and paleo-ish “flair” of course. Take a peek at some of my other soups and veggie dishes to be inspired even more!
I feel this paleo recipe would be a great addition to a Thanksgiving dinner, or really, any family dinner. It is different than the traditional items you would find at a Thanksgiving spread but would really get everyone comfortable and warm as a starter dish. That is if you feel a bit adventurous!
My hats off to a wonderful woman who really changed how we think of food and is truly a champion for simply prepared dishes.
Be sure and take a visit to my giveaway page and see what I’m giving away today. Have fun!
Alice Waters' Cauliflower Soup
- ¼ cup olive oil
- 1 large onion, peeled and diced
- 3 carrots, peeled and diced
- 3 teaspoons coriander seeds, crushed
- 3 teaspoons cumin seeds, crushed
- 1 teaspoon chili powder, or to taste
- ¼ teaspoon turmeric (I highly recommend Pure Indian Foods for their organic turmeric)
- ¼ teaspoon dried chili flakes, or to taste
- 6 cilantro sprigs, coarsely chopped
- 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (stems included)
- 5 cups chicken broth
- salt and pepper to taste
- For garnish:
- Chopped cilantro or mint
- A squeeze of lime juice
- Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrots, coriander seeds, cumin seeds, chili powder, turmeric, and dried chili flakes and cook over medium heat, stirring often.
- When very soft but not browned, add the cilantro, cauliflower and chicken broth. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.
- Stir vigorously with a spoon or whisk to coarsely puree the soup. You may need to add more broth or water to thin the soup if it is too thick.
- Taste, adjusting the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.