Ingredients

The following ingredients have 4 Servings
  • 1 medium head cauliflower (cut into large chunks)
  • 1 Tablespoon olive oil
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 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))

Instruction

  • 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.
  • 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.
  • 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.
  • 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.