Cauliflower Beer Soup- For Cold Days In The Desert

Something Special

I have been patiently waiting to try a Cauliflower Beer soup and finally, that time has come! The recipe I have developed is very easy and fuss-free.

The stock can be substituted with vegetable stock or water if you do not have mushroom stock. Any beer of choice can be used. I recommend using a white or yellow cauliflower for this recipe. I am a huge fan of purple cauliflower but I think that is best used for other recipes.

The foundation of a good soup is a flavorful mirepoix. This is the flavor base made of chopped vegetables, typically carrot, onion, and celery that is slowly cooked before building the soup.

I use a food processor to get a nice fine chop on the veggies. It is then cooked down on low heat for twenty minutes. Making a huge batch of mirepoix and freezing in individual amounts is a good way to preserve garden produce as well.

The Recipe

Ingredients

A large glug of olive oil

1 cup onions chopped

1/2 cup carrot peeled and sliced

1/2 cup celery stem, leaves included

3 cloves of garlic smashed

1 bay leaf

2 teaspoons of yellow mustard powder

2 tablespoons of dijon mustard

Black pepper to taste

Salt to taste

1 tsp paprika

⅛ teaspoon cayenne pepper

4 cups of mushroom stock

1 can of beer

1 cup of sharp cheddar or a sharp vegan cheese

Chives (garnish)

Method
Peel the onion and carrots. Roughly chop both, as well as the celery. Measure out the required amounts and add to the food processor. Chop until quite fine but do not turn into a puree. Use a large pot to heat the oil and add the mirepoix. Add in the bay leaf and cook on low for about 20 minutes. Stir frequently, if it starts to stick to the bottom of the pan, add some beer. While the mirepoix is getting aromatic, separate and wash the cauliflower florets. Do not use the core. Add the garlic to the mirepoix after twenty minutes and stir in. Cook for a further three to five minutes, Add in the cauliflower florets, stock, and spices, except for the mustard powder and dijon mustard. Salt to taste. Cook for a further twenty minutes on low until the cauliflower is very tender. Add in the beer and mustards and puree with an immersion blender. Stir in the cheese until well combined. Taste for salt and make any adjustments. Garnish with some chives and a sprinkle of paprika. I added in a drizzle of wild herb oil. I combined a handful each of oxalis, and chickweed and added some henbit. It was then pureed with 1/4 cups of olive oil. The herb oil adds a nice green and fresh quality to the soup and the oxalis adds some lemony brightness. Fried capers and almonds are also a lovely addition.