02/17/2022
π¨ YUM ALERT!!π¨
πThis soup recipe is surprisingly rich, creamy, and satisfying. It is delicious on its own but also makes a great lunch side dish for a wrap or salad.
The butter brings a lot of flavor and richness to the table, but if you prefer an entirely plant-based soup, use vegan butter or olive oil instead.
πCreamy Cauliflower Soup
(Makes 4 servings)
β 1 large head cauliflower
β 2 cups (475 ml) water
β 2 cups (475 ml) low-sodium vegetable or chicken stock
β Sea salt & freshly ground pepper, to taste
β 2 Tbsp Grass-fed butter
STEPS:
1οΈβ£Prepare the cauliflower: remove the leaves and the core and chop into small florets. 2οΈβ£Rinse, clean well, and drain.
3οΈβ£In a medium soup pot, bring the water and broth to a boil. 4οΈβ£Add the cauliflower, and return to a boil. Cover and let simmer for 5-10 minutes, until the cauliflower is soft.
5οΈβ£Remove from heat. Using a slotted spoon, remove the cauliflower florets into a bowl and reserve the cooking fluid.
6οΈβ£Itβs time to process the cauliflower, which you will do in batches.
7οΈβ£Add cooked cauliflower florets to a high-speed blender until half full. Carefully add cooking water until it reaches about halfway up the cauliflower. Cover and blend until pureed (you may need to scrape the sides). Add more cooking water if necessary. 8οΈβ£Then, add about 1β2 to 1 Tbsp of butter and salt and pepper to taste.
9οΈβ£ Repeat with remaining cauliflower and water.
πServe hot end enjoy!!
Donβt forget to tell me if you made it, Iβd love to see some pics and keep the recipes coming :)
