Our decadent Puree of Cauliflower Soup is dairy-free, easy, quick and healthy!
Elegant enough for the first course at a dinner party. Simple enough for a weeknight meal paired with a crusty piece of bread.
For a vegan or vegetarian option, simply swap out the chicken stock for vegetable stock.
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| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
servings |
Ingredients
- 1 large head cauliflower stem removed and broken into florets
- 4 cups chicken stock can substitute vegetable stock
- 1 tablespoon extra-virgin olive oil
- 1 medium sweet yellow onion chopped
- 2 cloves fresh garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon Herbs de Provence
- fresh ground black pepper optional
Ingredients
| |
Instructions
- In a dutch oven or stock pot, heat extra-virgin olive oil to medium heat. Add chopped onion. Sauté for about 8-10 minutes. Sweat; do not brown.
- Add minced garlic and sauté for about a minute until fragrant. Stir to combine.
- Add cauliflower florets, salt, Herbs de Provence and chicken stock. Stir to combine. Bring heat up to a boil. Cover and reduce to a simmer for 20 minutes.
- Use the end of a sharp knife to pierce cauliflower to ensure tender before pureeing.
- In a blender, purée soup in batches transferring to a large heat-proof bowl. Do not fill blender more than 1/3 full. Cover lid with a towel for extra precaution. Hot liquid expands in the blender. Combine batches and stir. Alternately puree with an immersion blender. Serve immediately.
Recipe Notes
Recipe courtesy of www.sisterspicekitchen.com ©2018 Spice Brands, Inc. All rights reserved.
