Ingredients
Check off ingredients as you go
- 1 onion (or 2 shallots)
- 1 Tbsp olive oil or walnut oil
- 800 g (1.75 lb) cauliflower + a few extra florets (frozen is fine)
- 1 liter (4 cups) vegetable stock (or water)
- Salt, pepper
- A few fresh herbs
- Cut the onion into chunks. Sauté until translucent, then add the cauliflower, cover with the stock and add the herbs. Once cooked, blend the vegetables, adding stock until you get the consistency you like.
- Pan-fry the florets you set aside in a little oil or butter.
- Pour the soup into a bowl, top with the cauliflower florets, add a grind of pepper and a drizzle of olive or walnut oil, and serve with garlic croutons if you like.
Tips
You can add a little potato if you like, but the texture is already nice and velvety as long as you don’t drown the cauliflower in water when you blend it.