I made this for dinner last night after I saw it on Food 52, one of my favorite blogs. It really doesn’t seem possible that you could make a delicious soup with basically onion, water, and cauliflower. Of course, I added a few toppings – red pepper flake and Parm. We are growing cauliflower in our garden this year. I’m so excited bc I love cauliflower.
This soup is so warm and earthy. I loved it. So if you are trying to eat more veggies and really “clean” foods, TRY THIS!!!! TRY THIS!!!!
Also – really low glycemic load in this soup.
Creamy Cauliflower Soup
- 3 tablespoons olive oil
- 1 medium onion (6 ounces), sliced thin
- 1 head fresh cauliflower, broken into florets
- Salt, to taste
- 5 1/2 cups water, divided
- Extra virgin olive oil, to taste
- Freshly ground black pepper, to taste
- Parm cheese (optional for topping)
- Red pepper flake (optional for topping)
- Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
- Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
- Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
- Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.