Creamy Cauliflower Soup

Yield: 1-2 servings

Ingredients:

• 3 Tbsp. extra-virgin olive oil

• 1 medium onion, thinly sliced

• 1 head cauliflower (about 1 ½ pounds), broken into florets

• 3-4 cloves garlic, finely chopped

• Sea salt, to taste

• 5 ½ cups water, divided

• Freshly ground black pepper, to taste

• Cilantro or micro-greens, chopped for garnish

Directions:

1. Warm the olive oil in a soup pot or a large pan. Add the onion and cook it on low heat for about 15 minutes.

2. Add cauliflower, garlic, salt to taste, and ½ cup water. Increase heat to medium-low, cover pot and stew the cauliflower for 15 to 18 minutes, or until tender. Add another 4 ½ cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.

3. Purée the soup in batches in a blender to a very smooth, creamy consistency. Pour back into pot and let it rest for 20 minutes to get a thick consistency. Thin the soup to the desired consistency with the extra ½ cup water. Reheat the soup.

4. Top with a drizzle of extra virgin olive oil, cilantro and freshly ground black pepper to taste.

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