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Cauliflower Soup with Brown Butter Pine Nuts

Cauliflower Soup with Brown Butter Pine Nuts

Cauliflower Soup With Brown Butter Pine Nuts

By Julia RackowFebruary 4, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This vegetarian cauliflower soup, inspired by a recipe in “Moro East” by Sam and Sam Clark, is silky and elegant, and couldn't be easier to make. A touch of coconut milk enriches the natural sweetness of the cauliflower without weighing it down. If you don't have hot paprika, substitute sweet paprika plus a pinch of cayenne pepper. For ease, use an immersion blender instead of a regular blender and puree the soup directly in the pot.

Tip

Don't undercook the cauliflower. It will be very tender after only 15 minutes of simmering, but cooking for the full 20 minutes will ensure that the pieces break down completely when pureed for a silky-smooth texture.

Ingredients
  • 5

    tablespoons salted butter, divided

  • 1

    medium yellow onion, finely chopped

  • 4

    medium garlic cloves, smashed and peeled

  • 2

    medium heads cauliflower (about 2 pounds each), leaves trimmed, cored and cut into 1-inch pieces

  • Kosher salt

  • ¼

    cup pine nuts

  • 1

    teaspoon hot paprika

  • 1

    teaspoon ground cumin

  • ¼

    teaspoon ground cinnamon

  • ¾

    cup coconut milk

  • 2

    teaspoons lime juice

Step 1

In a large pot over medium, melt 1 tablespoon of butter. Add the onion and garlic, then cook, stirring occasionally, until the onion is softened, about 3 minutes.

Add the cauliflower, 5 cups water and 4 teaspoons salt, then stir to combine. Bring to a boil over high, cover and reduce to medium. Cook until the cauliflower is soft enough to be easily crushed with a spoon, about 20 minutes.

Step 2

Meanwhile, in a small skillet over medium, heat the remaining 4 tablespoons butter and the pine nuts. Cook, swirling the pan occasionally, until the butter is golden brown and has a nutty aroma, 3 to 4 minutes. Remove from the heat, then stir in the paprika, cumin and cinnamon; set aside.

Step 3

When the cauliflower is tender, puree the mixture in 3 batches in a blender, holding the lid in place with a kitchen towel; transfer each batch to bowl, then return to the pot after all the soup has been pureed.

Cook over medium-low just until heated through, about 2 minutes.

Stir in the coconut milk and lime juice, then taste and season with salt. Ladle the soup into bowls and drizzle with the warm pine nut butter.

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