This 3 ingredient ( 4 if you count the olive oil) cauliflower soup is one of my step-daughter Vanessa’s favourite things. Tastes like comfort food but is dairy free, gluten free and you can make it vegan by subbing the chicken broth for vegetable. Serves 2-4
Prep: 5 minutes
Cooking: 30 minutes
Special equipment: blender, immersion blender or processor
1 head cauliflower washed and chopped
1 medium onion chopped
1 box 900 ml chicken broth
1 tbsp olive oil
Salt and pepper to taste
Use the whole the whole cauliflower even the leaves if they look good. Heat olive oil in pot. Sauté onion on low for 5 minutes. I like to season in layers so I always add a sprinkle of salt to my base vegetables.
Add cauliflower and broth and bring to a boil on medium heat then reduce to low cover and simmer for approximately 20 minutes.
Remove from heat let sit at least 10 minutes if using a blender or processor. Depending on the size of your machine you may need to blend in batches. Blend away until smooth. Pour back into your pot. Taste for salt and pepper. If it’s too thick for your liking add wee bit of stock. If you want it extra decadent add a touch of cream.
Crispy bacon, croutons or roasted cauliflower florets are perfect for garnish. Enjoy!