Creamy Cauliflower Soup

Ingredients:

1 onion, chopped
1/2 cauliflower, cut into flowerets
3 cups water
large pinch sea salt
optional garnish: chopped parsley, scallions, dill, cilantro or freshly ground black pepper

 
Directions:

• Place all the ingredients except the garnish in a pot and bring to a boil.
• Lower flame and simmer on low heat for about 30 minutes, or until the cauliflower is tender.
• Allow to cool. This can be speeded up by placing the pot in a sink of cold water. (See note below.)
• Blend in a blender until smooth.
• Return to the pot. If the soup is too thick, add water.
• Reheat and serve with garnish.

 
Variation:

You could sauté the onion in olive oil before adding the cauliflower and water.

 
Note:

If you use an immersion blender, you don’t need to cool the soup first. But if you use a regular blender, you need to cool the soup before blending, or the liquid will explode when you turn on the blender and make a mess.

Comments are closed.