Creamy Cauliflower Soup
Yield: 1 -2 servings
1 head cauliflower (about 1 1/2 pounds), broken into florets
1 medium onion, thinly sliced
3-4 cloves garlic, finely chopped
3 tbsp. extra-virgin olive oil
Sea salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste
Cilantro or micro greens, chopped for garnish
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.
Add cauliflower, garlic, salt to taste, and 1/2 cup water. Increase heat to medium-low, cover pot and stew the cauliflower for 15 to 18 minutes, or until tender. Add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
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 with 1/2 cup hot water. Reheat the soup.
Top with a drizzle of extra virgin olive oil, cilantro and freshly ground black pepper to taste.