This endo friendly recipe for cream of cauliflower soup is quick and flexible
Most 'cream of' soups rely on cream to give you that creamy taste, but its not necessary to add cream to get a nice creamy flavour and texture at all. Most veggies when blended will give you a good creamy texture.
This recipe is for 4 to 6 servings depending on the size of your appetite (or how big your family is). Cooking in bulk this way allows you to freeze some portions so you have some ready for those days when you do not feel like cooking.
When going through an 'endo flare' you will not feel like cooking so being able to just go to the freezer to get your next meal will really help.
Cream of Cauliflower Soup
Gluten free, meat free, dairy free
1 Chop head of cauliflower (save a handful of tiny flowerets for a raw garnish) and put in a saucepan.
2 Chop and add stalks celery, carrot, garlic and onions.
3 Add spices.
4 Cover the veggies with water so they are just covered, bring to boil and simmer until veggies are tender.
5 Let cool a little then blend with a food blender and adjust seasoning to taste.
6 Add a little hot water if the soup is too thick. Alternatively you can add some coconut milk to thin the soup to your preferred consistency. This will add an extra creamy flavour and texture to the soup. Serve garnished with raw flowerets.
Serve with a swirl of greek yoghurt and some chopped coriander (cilantro).
You can use the same basic recipe for Cream of Broccoli, Cream of Courgette or Cream of Asparagus Soup.
You won't miss the fact that there is no actual cream in the soup, given the thick consistency and rich flavour of the main veggie. As mentioned in the recipe - you can add some coconut milk or a little milk substitute (like a nut milk) in place of extra water to make the soup more even more creamy.