There are some recipes that are so obvious and so simple to prepare you wonder why it isn’t already in your repertoire. I had just such a moment watching Télématin the other morning when they showed how to make a gorgeous violet cauliflower velouté. While I didn’t have violet cauliflower on hand, the carrots add an appealing orange hue. This delicious and nourishing soup makes a great lunch or light supper. Freezes well too.
I head cauliflower, trimmed and cut into chunks
2 carrots, peeled and thinly sliced
1 onion, chopped
1 garlic clove, minced
2 small potatoes, peeled and cut into 1 inch cubes
Oil or butter for sautéing vegetables
1 quart chicken or vegetable stock (a bouillon cube and water may be substituted)
Salt and pepper to taste
crème fraîche or sour cream for garnish
Heat the oil or butter over medium heat in a Dutch oven or sauce pan big enough to contain the finished soup. Sauté the onion and garlic until the onion starts to sweat but not color, about 5 minutes. Add the rest of the vegetables and stock and bring to a boil. Reduce the heat and let simmer until the vegetables are thoroughly cooked and soft, about 20 to 25 minutes. Use an immersion blender to cream the vegetables into a smooth soup. This can also be done in batches using a blender or food processor. Season to taste and garnish with the crème fraîche or sour cream.