In the Czech Republic, soup is not just a meal on its own. It is often a part of a meal, or an appetizer if you wish. Growing up, my family would always have a soup for lunch before the main dish. Even at the school cafeteria or at summer camps, we would have to eat soup first and then the main dish. Soup was considered an important part of a meal. It was created in harmony with the main dish that would follow to make a complete nutritious meal. Even today, many people would make or order a soup at a restaurant before their main dish. My stepfather cannot even imagine a lunch meal without soup. I actually never liked soups at lunch time growing up, especially the thick and filling kinds, because I was always more excited for the main dish. And a dessert! But I do love soups as a main – all kinds of soups, especially the thick and filling kinds that can stand on their own or pair with crusty bread.
The soup below is made of cauliflower, which is one of my favorite vegetables. Cauliflower belongs to the cruciferous family, which is said to have cancer-fighting properties. I like this soup chunky the way my mom makes it but it can be puréed with some cream.
Ingredients:
1/2 head cauliflower, cut into small florets
1 potato, peeled and diced
1 onion, diced
2 tbsp oil or butter
Salt Pepper
Nutmeg
1 qt vegetable broth
2 eggs
1/4 c cream (optional)
Directions:
- In a pot, heat the oil or butter and add the onion.
- Add the potatoes and cauliflower and cook for a minute. Season with salt, pepper, and nutmeg.
- Pour the broth into the pot, bring to boil, and cook for about 20 minutes.
- Gently smash the vegetables with a potato masher to make smaller chunks. Crack the eggs and pour them into the soup while mixing so the egg thickens the soup.
- For a creamy version, omit the eggs and purée the soup with an immersion blender. You can add the cream and bring back to boil just to warm it up. You can also skip the cream for a healthier version – the soup with be smooth without it.
- Garnish the soup with freshly grated nutmeg and a few florets of cauliflower.
Tip: For even more robust flavor, roast the cauliflower in a 350-degree oven first, for about 20 minutes. Roasted cauliflower has kind of a nutty flavor that will significantly enhance the final product.