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Silky Cauliflower Soup

Silky Cauliflower Soup

Looking for something lighter in the new year? After all the meat we had in Argentina, we felt the same way.  This soup is light and simple–filling but easy on the stomach after several weeks of heavy holiday eating. I love that this soup does not have any cream (I generally don’t make soups that require cream) and that it takes 20 minutes to pull together.

The original recipe from Food Network also includes parmesan crisps, which I’m sure are good. I was lazy and had the soup with crusty sourdough. A few sprinkles of bacon would also be nice!

Silky Cauliflower Soup

  • 1 head cauliflower, roughly chopped
  • 2 Tbsps olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 quart chicken broth
  • 1/2 cup finely grated Parmesan
  • Salt and freshly ground black pepper
  1. Heat olive oil in soup pot and sautee onions & garlic until softened
  2. Add cauliflower and chicken broth and bring to a boil. Reduce heat and simmer until the cauliflower is soft and falling apart (~15 minutes).
  3. Remove from the heat and puree the soup. I have an immersion blender which makes things easy but you can also do small batches in a blender…just be careful–its hot!
  4. Stir in parmesan and season to taste with salt & pepper.

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