We are a huge soup family, so when I saw this recipe for cauliflower soup on Smitten Kitchen, I knew I had to give it a try. It was super easy to make. I followed the recipe exactly, and even picky Charlie who hates trying anything new ate it all up — twice!


ADVERTISEMENT
Ingredients:

1 head cauliflower
2 tablespoons extra-virgin olive oil or butter
1 small onion, chopped
2 cloves garlic, minced
1 quart chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper

Directions:

Coarsely chop the cauliflower and set aside. Heat the butter or olive oil in a large soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

Remove from heat using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot. Add the parmesan and stir until smooth. Season to taste with salt and black pepper.

~~~

The original recipe from Dave Lieberman says this makes 4-6 servings. It makes a lot, so unless you love soups like us, you may want to halve the recipe. I bet this freezes well though, and you could even omit the salt and feed it to your baby!