Three Ingredient Cauliflower Soup (adapted from Paul Bertolli)
Adapted from the genius Paul Bertolli, this silky vegan cauliflower soup is all about easy technique to make the most out of minimal ingredients.
Prep Time10 minutesmins
Cook Time35 minutesmins
Resting Time20 minutesmins
Total Time1 hourhr5 minutesmins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: cauliflower, Easter, lentil soup, vegan
Servings: 6people
Cost: $5
Equipment
1 large stockpot
1 High speed blender
Ingredients
3tbspolive oil
1medium onion, sliced thin
1head of cauliflowerabout 1 1/2 pounds
Kosher salt
5 1/2cupslow sodium vegetable stockor water
1/4cupextra virgin olive oil, for serving
Fresh cracked black pepper
Instructions
Heat a large pot with olive oil over medium-low heat.
Add sliced onion and cook low and slow, stirring, for 15 minutes. If the onion starts to brown, turn the heat down as we are not trying to achieve color on them.
Add the cauliflower, one teaspoon of salt, and 1/2 cup of the vegetable stock.
Raise the heat to medium, cover the pot, and stew the cauliflower for 15-18 minutes.
Add the remaining 5 cups of stock, bring to a low simmer, and cook uncovered for an additional 20 minutes.
Working in batches, puree the soup in a blender until very smooth. The cauliflower will be so tender that this will not take long.
Transfer back to the pot and let stand for 20 minutes to thicken slightly.
Reheat the soup a bit, if necessary, and ladle into shallow bowls.
Top with a drizzle of olive oil and cracked black pepper. I have garnished with chopped roasted almonds and fresh thyme here as well. Lots of possibilities!