Cauliflower is all the buzz lately. Mainly in the form of pizza crusts, which I’m still really interested in trying, but right now it’s soup season in our neck of the woods. Therefore, I’m sharing one of my favorite soups made with one of my favorite veggies!
This is “soup-er” healthy (I couldn’t resist) but you can always top it off with some cheese if you need a little extra comfort. I promise you that this soup does not need additional ingredients for flavor. However, not unlike a my baked potato soup , you may top it with all your favorite potato-bar ingredients such as shredded cheeses, chives, crispy bacon or a dollop of sour cream.
Don’t forget Valentine’s Day is tomorrow! Nothing warms you heart and soul like a nice piping hot bowl of soup. You can always add it to my Valentine’s Day menu (posted yesterday) if you’d like an additional course for dinner. It’s light enough that it won’t ruin your appetite but will definitely take the edge off while you’re getting the rest of your delicious meal ready. Either way, have fun with the process! Pour yourself a glass of wine, maybe grab a piece of chocolate and most importantly, ENJOY!
1 head of cauliflower – preferably organic
2 tablespoons olive oil
1 medium white onion, peeled and diced
5 cloves garlic, peeled and minced
3 cups roasted vegetable stock
2 sprigs fresh thyme
3 cups whole milk
1/2 cup freshly-grated Parmesan cheese
sea salt and freshly-craked black pepper
Begin by prepping your cauliflower. Remove and discard the outer leaves and trim off the stem. Quarter the cauliflower by using a knife to slice it down the middle of the stem, separating it into four sections. Separate the core from the florets. Roughly chop the florets, and then thinly slice the core. Set aside. (Also, if you’d like to garnish the soup with a bit of sautéed cauliflower, set aside 1 cup of florets for later use. See instructions below.)
Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant.
Add in the chopped cauliflower, vegetable stock, and thyme, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender. Remove the thyme sprigs.
Using either an immersion blender, or transferring the soup in batches to a traditional blender (be careful not to fill it very full when working with hot soups), puree the soup until smooth.
Stir in the milk and Parmesan, and season the soup to taste with sea salt.
Serve immediately, topped with fresh ground pepper. Serves 4.
Fit & Fabulous Tip: Use 2% milk instead of whole milk.