I used to only have 3 soup recipes. This new adventure of figuring out what to eat on a migraine diet has opened my eyes to so many more options. My sister-in-law sent the original idea for this soup to me, but I have made several changes to accommodate our dietary needs. We love this served as a side dish with chicken recipes.
The garlic scape that I have used for garnish in the picture is a delightful replacement for onions or mushrooms. The difficulty is finding scapes, which are the stalks for the flower buds of the garlic plant (see one of mine here). They are usually removed from a garlic plant to allow the bulbs to grow larger. However, I usually let a few scapes grow so that the flowering buds develop for planting the next year. I used to compost the others, but have recently begun using them in dishes such as this one. This year, my plan is to freeze them for use all year long. If garlic growing is something you would like me to include in a future post, please comment below.
Note that this recipe fits nicely in a blender. However, if you want to make a larger batch using the entire cauliflower head, you could use a stick blender right in the stockpot.
Creamy Cauliflower Soup
1/2 of a large cauliflower head (or 1 very small head), chopped
1 medium white or yellow potato, peeled and diced
2 cups broth
1 tsp. garlic powder
1/16 tsp. cayenne pepper
diced and sauteed garlic scapes for garnish (optional)
- Place the cauliflower, potato, and broth in a small stockpot and simmer until the vegetables are soft.
- Place vegetables, broth, and spices (except garlic scapes) into a blender and blend until creamy.
- Serve warm as a side dish with sauteed garlic scapes for garnish as desired.