Cauliflower Soup

  • Serves
  • Maintenance
1 medium sized head cauliflower 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, minced 1 quart (4 cups) chicken stock or vegetable stock 1/2 cup finely grated or shredded Parmesan salt and freshly ground pepper
Step 1: Remove the leaves and thick core from the cauliflower and rinse. Coarsely chop the cauliflower and set it aside. Step 2: Heat the olive oil in a large saucepan over medium heat. Once the oil, is heated, add the onion and garlic. Cook until softened but not browned, about 5-8 minutes. Step 3: Add the cauliflower and stock and bring to boil. Reduce the heat to a simmer, cover and cook until the cauliflower is very soft and falling apart (15-20 minutes). Step 4: Remove from heat and puree the soup with a hand-held blender (or puree in small batches in a blender) and return to pot. Add the Parmesan and stir until smooth. Season to taste and serve. Source: Marin Mama Cooks