Made with True Love: Cauliflower Soup

As we all know, this winter has been a tough one in DC. One of the things I love to do during snow days is make a nice soup from scratch. My favorites are butternut squash and cauliflower. For this video, I decided with the cauliflower because it is one of Katya’s and Carlis’ favorites. The soup is pretty light with the recipe shown or you can also add ¾ cup of half and half to make it creamier.

I added two European inspired ingredients: leeks and truffle oil. To be honest, my first time cooking with leeks was in 2006, when I first moved to Belgium. They are a popular ingredient in Belgian cooking. I love to add them to soups, mussels, and stir fry. I also love truffle oil. Some varieties can be quite expensive, but found this one at HomeGoods for $6.99. Aside from the soup, add it to mash potatoes or homemade macaroni and cheese for a refined taste.

If you love to make homemade soups, dips, and smoothies (or want to at least), I recommend you get an immersion blender. Mine is from Kitchen Aid but there are many other affordable varieties you can find on Amazon. This is also a great tool to have if you love to cook and you live in a small space.

Making soup from scratch can seem overwhelming, especially if you don’t have experience in the kitchen. However, as the video demonstrates, it’s super easy to make. Many canned soups are very high in sodium. Cooking from scratch allows you to know exactly what is going into your food. Enjoy!