Simple Cauliflower & Rosemary Soup
Prep Time: 30 mins | Servings: 8 Dinner Servings or 16 First Courses with plenty for leftovers
PERFECT FOR: Quick Family Dinner served with Salad or First Course for a Winter Dinner Party
SOUP STORY
The weekends have become more hectic this winter season, leaving less time for soup than I would normally like! Whether its the ski weekends, holidays, home renovations or kids activities I am not sure but life is full and I will not complain about any of its wonder. Like soup, life is the sum of its parts and our parts are plentiful. Either way, I am committed to stirring the pot as much as I can on a weekly basis. Sometimes you need to adjust to life's whims and not fight the tide. So.....our schedule has me searching for simple recipes that I can modify for whatever we have on hand, hence the results of this simple and incredibly healthy 3-step soup. This soup is also perfect for the New Year-super healthy for the January detox we all need after the holidays. Enjoy some soup this winter, it is good for your soul!
INGREDIENTS
2 heads of chopped cauliflower
1 large yellow onion, chopped
1 tbsp olive oil
4 cloves of chopped garlic
1 tbsp chopped fresh rosemary and 1 rosemary spring for the stock
Sea salt and freshly ground white pepper to taste
64 ounces of vegetable stock-to taste as needed
DIRECTIONS
Saute the onions and garlic in stock pot until vegetables are soft. Add the cauliflower, salt, pepper and rosemary and continue to cook for 3-5 minutes.
Add enough vegetable stock to cover the cauliflower and bring to a boil. Add the rosemary sprig and then reduce the heat and simmer until the cauliflower is soft and cooked through.
Allow the soup to cool and blend in batches in a food processor or using a hand blender. Return to the pot and add stock, white pepper and salt to taste. Drizzle with a little olive oil and serve with crusty bread. Easy and enjoy!
