Sometimes the best meals are the simplest. We must have made cauliflower soup a million times. But it never fails to be “just right.” It’s easy and filling, but feels sophisticated enough to share with company. Even a novice chef can make this!
1 head cauliflower, cut in large chunks
1 onion, cut in large chunks
4 or 5 cloves of garlic, peeled
1/2 tsp. white pepper
1 tsp. salt
olive oil spray
1 qt. vegetable stock
1 qt. water
1 Tbl. fresh chives, chopped
1 Tbl. fresh oregano, chopped
3 Tbl. fresh parsley, chopped
Preheat oven to 425. Coat a large casserole dish with non-stick spray and place the chopped cauliflower, onion and whole garlic cloves in. Season with salt and pepper and cover with foil. Roast for 30 minutes and stir. Place bake into the oven for another 30 minutes uncovered.
When the cauliflower, onions and garlic are roasted, move into a large soup pot and add vegetable stock, water and herbs. Simmer, covered, over low heat for 15 to 20 minutes to develop flavors.
Use an immersion blender to puree soup until smooth. Season to taste with more salt and pepper; garnish with chives if desired. Serve warm with crusty bread. Makes about four hearty bowls. (Note: If you don’t have an immersion blender, you can pour the soup into a regular blender in batches.)