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Silky Cauliflower Soup

October 19, 2012
by Shannon Hepburn

Silky Cauliflower Soup
  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 quart chicken or vegetable stock
  • ½ cup finely grated Parmesan (optional – soup can be made dairy free)
  • salt and freshly ground black pepper
  1. Remove the leaves and thick core from the cauliflower, coarsely chop and set aside.
  2. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned (a bit of brown is certainly o.k.), about 5 minutes. Add the cauliflower and stock and bring to a boil. reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
  3. Remove from heat, and using a hand held immersion blender puree the soup, or puree in small batches in a blender and return it to the pot. Add the Parmesan (if using) and stir until smooth.
  4. Season to taste with salt and pepper.
  5. Serves 4