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Lilly’s Table

 
 
© Lillys-Table.com Photo of Cauliflower Soup
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Cauliflower Soup

 

There is an elegance in this soup that makes it taste richer and more divine then its humble ingredients are capable of doing on their own. While this is lovely vegan with a “no-chicken” broth base and flavorful olive oil, using a rich broth made from leftover turkey or chicken bones is just a bit more spectacular. We also used rendered chicken fat, but butter would be heavenly too.

Ingredients

  • 2 tablespoons butter, unsalted, or olive oil or rendered chicken fat
  • 1 whole onion, finely chopped
  • 3 cups cauliflower, florets, approximately 1 head
  • 3 cups broth, or more, homemade chicken or turkey or "no-chicken" vegan
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste

Serving Size: 2 People

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Preparation Instructions

Heat the fat (butter, olive oil or rendered chicken fat) in a soup pot over medium heat. Add in the onion and saute until just translucent, about 3-6 minutes.

Roughly chop the cauliflower. The smaller the pieces the better. Add to the soup pot for about 4 minutes. Pour in the broth and bring up to a simmer.

Simmer for about 15-20 minutes until the cauliflower is tender.

Transfer to a blender or use an immersion blender to puree the cauliflower until smooth.

Return to the pan, heat up over a low flame until you are ready to enjoy.