Ingredients
Check off ingredients as you go
- 1 onion (or 2 shallots)
- 800g (1¾ lbs) cauliflower florets + a few extra florets (frozen works great)
- 1L (4 cups) vegetable broth (or water)
- Salt, pepper
- Chop the onion into pieces. Sauté until translucent, then add the cauliflower florets and cover with broth and herbs. Once cooked, blend the vegetables and add broth to reach your desired consistency.
- Pan-fry the reserved florets in a little oil or butter until golden.
- Pour the soup into bowls, top with the pan-fried cauliflower florets, add pepper, drizzle with olive oil or walnut oil, and serve with garlic croutons if desired.
Tips
You can add a small potato if you like, but the texture is already beautifully creamy if you don’t drown the cauliflower in too much liquid when blending.