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Cream Of Cauliflower Soup
Prep:
15
|
Cook:
60 minutes
4
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Medium
Ingredients
1 medium-sized cauliflower
½ onion, coarsely chopped
3 TBSP olive oil
1 whole head garlic
1-3 cups soup stock (chicken works well)
2 tsp salt (depending on stock)
2 tsp fresh ground pepper
¼ cup grated parmesan cheese
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1 medium-sized cauliflower
½ onion, coarsely chopped
3 TBSP (45 ml) olive oil
1 whole head garlic
237-710 ml soup stock (chicken works well)
2 tsp (10 ml) salt (depending on stock)
2 tsp (10 ml) fresh ground pepper
23 grams grated parmesan cheese
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Cut the cauliflower into quarters, and spread a little olive oil on all sides.
- Wrap the head of garlic in foil.
- BARBEQUE: Place the cauliflower and garlic on the barbecue, turning the cauliflower every 10 minutes, for about half an hour, until tender (a little charring is good too!) OR OVEN: roast the cauliflower and garlic in a 400°F (204°C) oven until tender, about 30-45 minutes.
- Heat olive oil in a pot, and add ½ chopped onion - stir until onion is mostly translucent.
- Remove garlic pulp from the skins, and add to pot.
- Coarsely chop up the cauliflower and add to pot.
- Add stock to pot, and top up with water if necessary (the liquid should not cover the cauliflower, only come about ¾ of the top of the cauliflower).
- Put the pot lid on, and bring to a boil.
- Reduce heat; add salt, pepper and parmesan cheese.
- Use a hand-blender and blend the ingredients well - or pour the soup into a regular blender and let it purée for a few minutes.
- This soup doesn't have to simmer for hours, so eat whenever you're ready!
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Nutritional Info
Storage
Notes
Garnish with bacon bits, scallions, parsley
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