Cauliflower Soup

Adapted from this website.

Ingredients

Ingredients Amount
Cauliflower 1 head
Onion 1 unit
Water 5.5 cups
Salt
Black pepper
Olive Oil

Timings

75 min total: 5 min to prep ingredients 15 min to sweat onions 15 min to steam cauliflower 20 min to simmer 20 min to thicken

Recipe

  1. 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.
  2. 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.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency (or use an immersion blender). Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. 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.