Cauliflower Soup

 

In hindsight, I should not have used a white bowl to showcase a white-ish soup. But just look at that bowl! I really wanted to show you guys my super cute, closed eye kissy-face bowl.

 

This is a very simple soup. It's nothing fancy but it really hits the spot on a cold night. Not only is it one of those wonderful 30 minute meals but most of the cooking time is it simmering so you can be off doing something else. Try serving with with grilled cheese croutons or a drizzle of truffle oil.

 

Cauliflower Soup

1 head cauliflower, cut into 2 inch pieces

1 large onion, diced

1 clove garlic, minced

2 Tbsp butter

splash olive oil

1 tsp dried thyme

955ml chicken or veg stock

1/2 cup sour cream

1/3 cup Parmesan cheese

 

In a large pot over medium-high heat, melt the butter and add a splash of olive oil (this keeps the butter from burning). Add the onion and saute until soft. Add the garlic and thyme, continue to cook for 1 minute.

Pour the chicken or veg stock to the pot and increase the heat to max. Add the cauliflower and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for 20 minutes, or until the cauliflower is soft.

With an immersion blender, a potato masher, or in batches in a blender, blend the soup until smooth, or until the consistency you like. Stir in the sour cream and parm cheese. Season with salt and pepper. Serve with croutons

 

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