If I’m being honest, I love the coziess of warm soups in fall, but I never really understand the allure of them. Most of the soups I eat just don’t fill me up enough to be worth it! When I started making this soup, I decided to fill it with hearty vegetables, herbs, and spices, so it met that elusive requirement of delicious and comforting. Blending the cauliflower and potato make it thick without heavy cream, so it isn’t too rich—meaning yes, you can go back for more. Top it with a drizzle of olive oil, corn, and fresh chives, and you have a whole meal in a bowl.
Ingredients
2 yellowonions
5 garlic cloves, roughly chopped
2 tablespoons olive oil
1 head cauliflower
1 Russet potato
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon oregano
3 cups vegetable broth
3 cups water
2 corn cobs, shucked
1 head broccoli
1/2 bunch freshchives, chopped
1 lemonwedge
2 teaspoons salt, divided
3/4 teaspoon black pepper, divided
Directions
Heat the olive oil in a large stock pot. Slice the onions and add them to the pot, then add the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
While the onions cook, break the cauliflower into florets.
Lower the heat to medium-low. You don't want the onions to brown, you just want them to cook with the garlic.
Peel the potato and cut into 1/2" cubes.
Break the cauliflower into smaller florets and add half of them to the pot along with the potatoes.
Add the broth and water to the pot.
Cut the corn kernels off one cob and add the corn to the pot. Remove the kernels from the other cob and set aside.
Taste and season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
Once the cauliflower is fork-tender, use an immersion blender to blend the soup until smooth.
Add the second half of the cauliflower to the soup. Let cook for about 10 minutes.
Cut the broccoli into small florets and add to the pot.
In a small bowl, stir together the remaining corn and chives.
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