Cauliflower Soup
From yogalaura 17 years ago
- 30 minutes to make
- Serves 4
I LOVE this recipe! It is easy and incredibly delicious. Even my children like it! I say the taste is buttery. Of course, I have been vegan for many years so I am not sure I remember what butter tastes like. Read more But it is what I remember. (There is no butter in the soup.) See less
Ingredients
- 1 large head of cauliflower. (You can use a huge one here. Just add more stock, if necessary.) shopping list
- ¼ C olive oil shopping list
- 4 large cloves of garlic shopping list
- 4 C vegetable stock (I use Rapunzel brand vegan stock. I love it!) shopping list
- ½ t salt (I haven’t needed to add it since my stock is salty enough). shopping list
- ¼ c finely chopped flat-leaf parsley (again, never used) shopping list
How to make it
- Cut up cauliflower into bite-size pieces and blanch or steam until crisp-tender.
- In a large soup pot, heat the oil over med-high heat. Add the garlic and, stirring constantly, let it cook for 1 minute.
- Add the cauliflower and cook until begins to brown. (I have yet to see it brown. I just cook for 5-10 minutes and then continue with the recipe).
- Add stock and bring to a boil.
- Puree 2/3 of the soup.
- Return to the pot and heat, add parsley.
- Enjoy!
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