This thedefineddish (slightly modified) cauliflower soup is truly rich, nutritious and delicious. It is super easy to make and a robust soup that helps you get your veges in without even being aware of it. This healthy soup is reminiscent of potato soup and can be garnished as if it is, although I really like it ungarnished. I whip up a batch of this and some of my Drop Biscuits and am satiated and satisfied, and have leftovers to enjoy for the next couple of days. Try it out! You won’t be disappointed!
Ingredients
- 2 teaspoons of olive oil
- 1 yellow onion, loosely chopped
- 4 stalks of celery, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, cut into florets
- 4-8 cups of chicken broth, beef broth, or bone broth
- salt and pepper
- 1/8 teaspoon cayenne pepper (optional for a little hint of spice)
- can garnish with chives, scallions, crispy bacon, or micro greens
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium-high heat. Add the onions, celery, garlic, a pinch of salt and pepper and saute for 5-7 minutes or until onions are tender.
- Add cauliflower florets to the pot and then pour the broth until it just covers the cauliflower. Add another pinch of salt, pepper, and cayenne. Turn heat down to medium, cover the pot and let simmer 15-20 minutes, stirring occasionally. Cauliflower should be very tender when pierced with a fork.
- Once cauliflower is tender, use an immersion blender, blender or food processor to puree until soup is very smooth.
- Taste the soup to see if it needs more salt or pepper. Garnish any way you like!
Notes
- If soup is too thick, add a little more broth. If it is too thin, cook for a while longer.
- If you are using a blender or food processor, blend in smaller batches to avoid making a big mess. If you don’t have an immersion blender, they are super inexpensive, very handy, and don’t take up much space.
- If I do not have celery in the kitchen, I substitute carrots. If I have both, I will use 2 stalks of celery and 2 full size carrots (chopped of course).