😋This 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.
Creamy Cauliflower Soup
(Makes 4 servings)
● 1 large head cauliflower
● 2 cups (475 ml) water
● 2 cups (475 ml) low-sodium vegetable or chicken stock
● Sea salt & freshly ground pepper, to taste
● 2 Tbsp Grass-fed butter
Prepare the cauliflower: remove the leaves and the core and chop into small florets. Rinse, clean well, and drain.
In a medium soup pot, bring the water and broth to a boil. Add the cauliflower, and return to a boil. Cover and let simmer for 5-10 minutes, until the cauliflower is soft.
Remove from heat. Using a slotted spoon, remove the cauliflower florets into a bowl and reserve the cooking fluid.
It’s time to process the cauliflower, which you will do in batches.
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. Then, add about ½ to 1 Tbsp of butter and salt and pepper to taste.
Repeat with remaining cauliflower and water.
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