Sundried Tomato and Cauliflower Soup | Sopa de tomate seco y cauliflor
Cauliflower is one of those vegetables, like beets, that most people do not prefer but with its versatility of use, neutral flavor, and multitude of health benefits, cauliflower deserves attention beyond the crudité plate.
I prepared this soup, on a whim, for a dinner with my host family and it was a hit.
Oil from sundried tomato jar | Aceite de tomate seco
5 sundried tomatoes| Tomate seco
2 Brazilian Chilies| Pimienta picante
1 head of cauliflower| Coliflor
- broken into pieces; set aside a few larger ones for the garnish
Vegetable Broth and or Water| Caldo de Veduras o Agua
1 Bay leaf| hoja de laurel
Sliced onion in pan with salt.
Once browned, add oil and chopped garlic.
Later, add thyme and diced sundried tomato
Then add cauliflower and sauté until browned.
Then add the broth and water.
Bring to a boil until the cauliflower is translucent.
Turn off the heat, allow to sit for a few minutes.
Remove bay leaf, blend soup until pureed.
Taste for seasoning.
Add bay leaf back and cook longer, if needed to reach desired thickness.
Slice mini cauliflower florets into mini steaks.
Pan sear until browned on each side, add the lid to cook the cauliflower through.
Once done, add finely chopped onion then sundried tomato to the pan for a few minutes until onions are cooked.
Ladel soup into a bowl and garnish with a mini cauliflower steak and sundried tomato-onion mixture.
Give it a try and let me know what you think in the comments!