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Cauliflower Soup

Soothing, simple, and even vegan!

Ingredients

1 head cauliflower
1 onion
1-2 cloves garlic
1 tsp curry powder (optional)
2 Tbl extra virgin olive oil
4 cups vegetable (or chicken) broth
1 Tbl miso (optional)
salt and pepper

Preparation

Remove the leaves and thick core from the cauliflower, and chop it coarsely.
Chop the onion and garlic coarsely.
Heat the olive oil in a pot on low-medium heat, and add the cauliflower, onion, and garlic. If you’re using curry powder, add that now, too.
Cook, stirring, for a few minutes until the onion is softened, but now browned.
Add the broth (and miso, if you’re using it), and bring to a boil. Simmer for 15 minutes or so, until the cauliflower is very soft.
Using an immersion blender (or regular blender, which will make a frothier texture), pureé the soup until it’s smooth. Add salt and pepper to taste.