Creamy Cauliflower Soup
Note:
This soup tastes like an indulgence, but is actually quite healthy. You'll swear it has cream in it, but it is deliciously dairy-free. Boyfriend and I ate the whole batch for dinner the other night, but I think if you were using as an appetizer before a meal, you could serve up to 6 people.
Tools needed:
food processor, large pot
Time:
1 hour
Ingredients:
2 tbs. olive oil, divided into two parts
2 medium onions
About 1/2 tsp. salt
4 cups vegetable broth (can use chicken broth if you're not vegetarian)
3 cloves garlic, minced
1/2 cup dry white wine
1 large head cauliflower
Fresh ground pepper, to taste
1 tbs. minced chives
1 tbs. finely chopped flat leafed parsley
Directions:
1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add onions and salt, cover, reduce heat to medium and cook, stirring occasionally until onions are very soft - about 5 - 8 minutes.
2. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 - 5 minutes.
3. Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 - 25 minutes.
4. In a small bowl, combine remaining tablespoon of oil, chives and parsley to infused oil while soup cooks.
5. In 3 batches, puree soup in a blender until very smooth, 2 - 3 minutes each batches.
6. Stir together and season to taste with pepper and salt.
7. Ladle soup into bowls and drizzle olive oil on top.
Serves:
2-6, depending on whether you use as an appetizer or meal
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