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Soup Finished 2
Soup Finished 2
Recipes

This Simple Cauliflower Soup Will Be Your New Dinner Staple

This article is written by a student writer from the Spoon University at Maryland chapter.

Let me start by saying that I love cauliflower for it’s ability to blend into so many different meals. I’ll stick it in a stew, throw it on a tray of roast vegetables, tuck some into a chickpea and chicken curry, or even sneak it into a simple stir fry. The thing is we never think to let cauliflower do it’s own thing. What are cauliflower’s hopes and aspirations? What if it doesn’t want to be a supporting character in your dinner?

Well I’ve learned that with only a few ingredients you can set a stage for cauliflower to do it’s own thing. This recipe for cauliflower soup is easy to make, ridiculously cheap, and surprisingly tasty. You may want to serve it as a side to something heavier but I find that if you’re looking for a lighter meal this works perfectly.

Cauliflower Soup

Difficulty:BeginnerPrep time: 5 minutesCook time: 30 minutesTotal time: 35 minutesServings:6 servings

Ingredients

Instructions

  1. Break the head of cauliflower into smaller, uniform pieces, slice the onion, and mince the garlic.

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    In a pot, saute the onion for a few minutes until translucent and then add the garlic for a minute longer.

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    Add the cauliflower, the salt, and one cup of water.

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    Bring the water to a bubble, cover the pot and let the cauliflower cook for 15 minutes.

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    Add two more cups of water, heat until bubbling again, and then remove the pot.

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    In a blender or food processor, puree the soup until smooth. You may have to work in batches. It seems like there is a lot of water but it will get surprisingly thick.

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    Serve the soup topped with chopped parsley, olive oil and cracked pepper. If you need the heat you can go for some hot sauce too.