Creamy Cauliflower Soup (dairy-free)

cauliflowersoup

Shout out to my friend, Angel, for sharing this awesome soup recipe with me!!!!

I still can’t believe this amazingly smooth and tasty soup is made with so few (and so pure) ingredients!!!!

Mmmm…

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Makes about 6 cups

INGREDIENTS:

1 TBSP extra virgin olive oil (or more if needed)
2 medium onions, diced
16 oz. frozen cauliflower
4 cups water
3/4 tsp sea salt, to taste
1/8 tsp ground white pepper or 1/2 tsp freshly ground black pepper, to taste (I prefer it with white ground pepper because it gives a very distinct and tasty flavor!)
Freshly ground black pepper (for garnish) – optional

DIRECTIONS:

Heat oil in a medium sauce pan over medium heat.

Add onions and sauté until tender (but don’t allow them to brown).

Add cauliflower and sauté 1-2 minutes.

Stir in water. Bring to a boil.

Reduce heat and simmer for about 5 minutes, until cauliflower is tender.

Puree the soup until smooth. We prefer to use a stick/immersion blender, so we can puree it right in the pan. If you don’t have one, you’ll need to transfer the soup to a regular upright blender in batches.

**If the soup seems a bit “fuzzy,” then you’re not done blending! So just keep going until it’s almost as smooth as milk – you’ve got to blend this a bit longer than you’d think.

Season soup, to taste, with sea salt and ground black or white pepper.

Serve garnished with freshly ground black pepper and a swirl of extra virgin olive oil on top if you’d like (not shown here).

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

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