Happy Valentine’s day! I forgot what time of the year it is – and really I have never celebrated the day. Or the day never celebrated me? One or the other!

Here is a cauliflower soup that is vegan and gluten-free. Because everything now has to say “gluten free”.

Ingredients
Vegetable oil for frying onions.
1 large onion – diced
1 tablespoon curry
1 tablespoon paprika (added for the colour more than the flavour)
2 garlic cloves minced
1 large russet potato cubed (otherwise known as a baking potato)
1 large cauliflower head cut into pieces
4 cups vegetable broth
2 cups of water
salt and pepper to taste (if your broth is already salted remember to taste before adding more)

Optional: add some heat with red pepper flakes or a dash of cayenne pepper with the other spices.
Optional: add some protein with 1/3 cup of orange lentils

1) Use a large pot with a lid (6 quart). Heat enough oil to cover bottom of pot to medium-low heat. We want sweat the onions to release the flavour and not brown them or burn them. This is a slow stirring cooking process
2) When the onions are soft and a bit mushy add the paprika and curry powder along with the garlic. Stir into onion mixture for about 30 seconds so the spices activate.
3) Add cauliflower and potato to the base mix and stir until well coated. If required add a dash of liquid to allow for easier coating.
4) Turn up the heat and add the vegetable broth and water. I usually reserve 1 cup of water to see how the flavours develop and how much liquid the cauliflower releases. Bring to boil and then lower to a simmer.
5) If adding lentils do that now. Place the lid on the pot and let simmer for 20-30 minutes. The cauliflower and potato should be soft – if still a bit crunchy let simmer a bit longer.
6) Remove from heat and let cool for a bit. Then using an immersion blender, blend the mixture until smooth. If using a standard blender – only fill to half-way point so you don’t burn yourself. Add more broth/water if you find it too thick.
7) Season with salt and black pepper to taste – or let you guests add their own.

Optional Add 1/2 cup of coconut milk to add even more creamy goodness! I find it isn’t required as the russet potato gives a really nice satisfying smoothness to the soup.

Some folks will tell you to oven roast the cauliflower first to get some caramelized smokey flavours into the soup. I am not big on the smell of roasting and charring cauliflower filling my house. And I prefer the simpler yet still hearty flavours of the unroasted cauliflower.

This soup is surprisingly creamy and filling!