Cauliflower Soup

Name: Cauliflower Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 medium head cauliflower (cut into large chunks); 1 Tablespoon olive oil; 1 medium yellow onion (diced); 3 cloves garlic; 4 cups water (vegetable, or chicken stock (plus more, as needed)); 1 teaspoon salt (plus more to taste); ½ teaspoon pepper (divided); ¼ cup fresh parsley and or chives chopped (for garnish); Heavy cream or coconut milk (for serving (optional))

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Brittany Mullins

cauliflower soup

Ingredients

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1 medium head cauliflower (cut into large chunks)1 Tablespoon olive oil1 medium yellow onion (diced)3 cloves garlic4 cups water (vegetable, or chicken stock (plus more, as needed))1 teaspoon salt (plus more to taste)½ teaspoon pepper (divided)¼ cup fresh parsley and or chives chopped (for garnish)Heavy cream or coconut milk (for serving (optional))

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Instructions

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Step 1

Add olive oil to a large dutch oven or stockpot over medium heat. Add onion and garlic to the pot and saute about 5-7 minutes, until onions begin to soften and become translucent.

Step 2

Add salt, pepper, cauliflower and water or broth to pot. Bring mixture to a boil. Reduce to a simmer, cover and cook until cauliflower is very soft, about 10-15 minutes.

Step 3

Once cauliflower is soft, use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. Add more water or broth as needed to reach your desired consistency. Adjust seasoning to taste.

Step 4

To serve, ladle into bowls and garnish with freshly ground black pepper, parsley and/or chives, and a drizzle of heavy cream (use 1-2 Tablespoons per serving) if desired.