I love, love, LOVE soup in the fall, so when I found this recipe for cauliflower soup I had to try it. My husband does not care for cauliflower, but, like my pumpkin soup, he was pleasantly surprised. What's even more surprising is how filling it actually is, even without biscuits.
Here is what you need:
- 2 tablespoons olive oil
- 1 head of cauliflower - cut up in florets (about 6 cups)
- 1 potato - peeled and diced
- 1 clove of garlic, minced/pressed
- 1 tablespoon thyme (not ground)
- 4 cups chicken/vegetable broth
- 1 cup water
Heat soup pot on medium heat and add in olive oil. Add in cauliflower and potato. Sprinkle salt and sweat veggies for a few minutes.
Add in garlic, thyme, broth, and water and some salt and pepper. Simmer until cauliflower is tender (about 10-15 minutes).
Puree the soup in a blender. You will probably have to do it in smaller batches.
For the biscuits:
- 3 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar
- 3/4 cup butter
- 1 cup milk
Preheat over to 450*. Combine all dry ingredients in a bowl. Using a pastry blender (I now have one of these!!!), cut in butter. Make a well in the center and add in the milk. Combine.
Spread dough out on a floured surface. Knead dough by folding it over and pressing it together a few times. Roll out to desired thickness. Cut biscuits using a biscuit cutter, cookie cutter, or the top of a glass. Reroll scraps as necessary and then give up on that last one that will always look a little *special*.
|Here is our *special* biscuit.|
Place the biscuits on a baking sheet and throw them (no, not literally) into the oven for 10-14 minutes.
Serve biscuits warm with soup garnished with some pepper and your choice of cheese and enjoy!