Cauliflower Soup
This cauliflower soup is one of those recipes that I often use as a starter when I host a three-course dinner party. It also makes an easy lunch meal prep option as it holds well in the refrigerator and freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Soups
- Cuisine: French
Ingredients
Scale
2–3 Tbsp of butter
1 small onion or 1/2 large onion, coarsely chopped
1 large cauliflower
4-5 cups of broth (I use chicken broth, but you can use vegan butter/broth to make it vegan)
Salt and Pepper
Olive Oil
Instructions
- Cut cauliflower into small florets (reserve a few pieces for garnish)
- Coarsely chop onion
- Melt the butter the butter
- Add the onions, cook until translucent, around 2-3 minutes
- Add cauliflower and cook, often stirring for 2-3 mins
- Add broth (tip: make sure you only add enough broth to cover it)
- Cook for 15 minutes, covered in high heat
Prep garnish while cooking:
- Heat 2-3 tbsp of olive oil in a frying pan
- Add florets and fry until golden brown
- Transfer to paper towel-lined plate to cool
Prepare Soup:
- Get cauliflower into a blender (florets first, followed by broth)
- Let it cool down for 20 minutes. If you have a professional-grade blender, skip this step if you have a hot soup setting
- Run it in the blender until smooth (takes 3-5 minutes)
- Return to the saucepan in low heat, test for flavor, add salt & pepper to taste if needed
- Plate, add garnish (drizzle olive oil, sprinkle florets, cracked black pepper)
