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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).

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

(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!)