Super-tasty and soul-satisfying cauliflower soup. I just love how rich and creamy the consistency is. You'd almost think that cream was in the recipe!
Got pent up frustration? Take it out on the cauliflower as you chop away! (See the NOTE below the list of ingredients). However, if you are using your dehydrated cauliflower, you'll remain calm, cool, and collected! More power to ya! :-)
Rich, Thick, Smooth, and Satisfying!
As noted below, please remember to rinse your millet and quinoa before adding it to the mix (especially the quinoa because it has a really bitter taste if you don't rinse it first).
NOTE: If you wish to make this delicious soup from fresh cauliflower, you can use the entire head of it. Yes, it will just about fill up the whole pan, but it does 'cook down'! Sprinkle on some chopped parsley for a nice garnish-touch!
If you prefer your soup a little thinner, at the end of cooking, you can add half a cup of vegetable stock. But as I mentioned at the top of the page, I just love how thick and creamy this cauliflower soup is!
*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.
The color of the vegetable is determined by the presence of certain pigments in the plant.
For example, anthocyanins are responsible for the blue and purple coloration in cauliflower. These pigments are also found in other blue and purple fruits and vegetables, such as blueberries and eggplant.
Carotenoids are responsible for the orange coloration in cauliflower. These pigments are also found in other orange fruits and vegetables, such as carrots and sweet potatoes.
The white color of cauliflower is due to the absence of these pigments.