Cauliflower reuben soup – all the flavors you love from a reuben sandwich in a delicious and hearty soup with a creamy cauliflower broth.
St. Patricks day is coming up – and I was thinking of some festive recipes I can make. I’m not too big into Irish food, but I do love a good reuben. I’ve made reuben casseroles (SO good) – but I wanted to make something a little cozier. This soup is so satisfying and comforting. Definitely a must make before soup season ends!
The cauliflower broth is my favorite part. It gives you that creamy texture without all the dairy.
You will need either an immersion blender, regular blender or food processor for this recipe to get the broth smooth. I used my food processor because it’s big enough that I didn’t have to do it in batches. However, this recipe made me realize how convenient an immersion blender would be – it’s on my list of kitchen gadgets that I want now. Hint: my birthday is soon if you’re reading this husband 😉Print
5 cups cauliflower florets (about 1 head of cauliflower)
1/3 cup thousand island dressing
1/2 onion, sliced
3 tbsp olive oil, divided
3-4 stalks of celery, sliced
3 cups chicken broth
2 cups cooked thinly sliced and chopped corned beef
1 tsp dried parsley
1 bay leaf
salt and pepper to taste
shredded swiss to taste
sauerkraut to taste (I do about 1 –2 tbsp per bowl, it adds lots of flavor), rinsed and drained
croutons to taste, omit if gluten-free
fresh chopped parsley, optional
Pre-heat the oven to 400 degrees F. Add cauliflower florets and onion to a lightly greased or parchment paper lined baking sheet, drizzle/toss with 2 tbsp of olive oil.
Bake for 30 minutes, stirring around once half-way through bake time.
In a large stock-pot add the roasted cauliflower and onion. Add chicken broth and thousand island dressing. Bring to a boil then reduce heat and let simmer covered for about 15 minutes.
Let cool slightly, then carefully add everything in the stock-pot to a food processor or blender (depending on the size of your blender/processor you may have to do it in batches) – process or blend everything until smooth. If you are using an immersion blender see notes.
Keep blended cauliflower broth aside.
Add 1 tbsp oil to the stock-pot over medium heat. Add celery and let cook for 5-6 minutes or until celery is softened.
Return cauliflower broth to the pot and add in salt, pepper, bay leaf, dried parsley, and corned beef.
Let simmer for for 10-15 minutes
Remove bay leaf. Taste and season with more salt/pepper if need be.
Ladle into bowl and top with 1-2 tbsp sauerkraut, shredded swiss, croutons and fresh chopped parsley.
If using an immersion blender, just blend the roasted cauliflower/onion in stock-pot instead of transferring it. Then cook celery in a separate skillet and add it into the broth.