Cauliflower Soup

Warming and simple, I whipped this soup up in less than 15 minutes. Don’t be fooled though, into thinking simple isn’t delicious. Blending the soup gives it a wonderfully thick and creamy consistency.

Ingredients – serves 4

  1. 1 onion, diced
  2. 1/2 head of cauliflower, cut into florets
  3. 3-4 cups chicken stock

Method

  1. Sweat onions in a little olive oil over medium heat in a heavy based saucepan
  2. Add the cauliflower and enough stock to just cover the cauliflower
  3. Bring to boil, reduce heat and simmer for 5-7 minutes, until the cauliflower is just tender
  4. Blend thoroughly
  5. Season to taste with salt
  6. Serve hot with a good drizzle of good olive oil and freshly cracked black pepper
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

5 responses to “Cauliflower Soup

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