Cauliflower Soup

 

This creamy and cozy cauliflower soup only has 5 ingredients! The recipe will work for most vegetables - so if you don’t have a cauliflower you could make it with carrots or sweet potatoes or butternut squash or celery root...you get the point. You need a blender of some sort to purée it (a stick one will work too) and if you happen to have some cream or half n half, I recommend adding some at the end. Another good garnish is shaved Parmesan. ⁣

⁣⁣

Olive oil⁣ or butter ⁣

1 onion, diced ⁣⁣

2-3 stalks celery, chopped⁣⁣

3 cloves garlic, minced ⁣⁣

1 large head of cauliflower, broken into florets⁣⁣

4 cups chicken/vegetable stock or water⁣⁣

⁣⁣

In a large pot, sauté onion, celery and garlic in a couple tablespoons of olive oil (or butter.) Season with salt and pepper and cook over medium low heat (you don’t want the onion to brown) until onion starts to turn translucent, about 5 minutes. 

Add cauliflower and stock or water so that cauliflower is almost covered and bring to a simmer. Cover and simmer 20-30 minutes until cauliflower is very tender and can be cut easily with a knife. 

Let cool slightly and blend in a blender or with a stick blender. 

Add cream if you want and garnish with whatever you like - herbs, roasted veggies, grated cheese, croutons, olive oil, chili flakes, are all great options.