So I know this soup may sound or look bland but I promise you, if you give it a chance, you are going to LOVE it! That is if you like cauliflower of course. This soup is one of those recipes I like to make on a Monday after I have had a glutenous weekend and want to just feel better for the week. It is also a great snack to keep in the fridge! The cauliflower gives the soup such a velvety texture when it’s blended, so much so, my boyfriend even thought it was filled with cream! I like to serve mine with a drizzle of olive oil, some chopped chives and a few dashes of hot sauce for some extra flavor, but this is totally up to you! Enjoy!
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Prep Time:
5m
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Cook Time:
30m
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Total Time:
35m
Ingredients
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 1 head cauliflower, about 6 cups, chopped
- 1 qt chicken stock
- 1 chicken bouillon cube
- salt and pepper
- chives, optional for topping
- hot sauce, optional for topping
Instructions
- In a large dutch oven or pot, place 2 teaspoons of olive oil over medium heat. When the oil is hot, add the onion. Saute the onion until tender, about 5 to 8 minutes.
- When the onion is translucent, add the garlic and red pepper flakes. Cook for another 2 minutes then add the cauliflower.
- Cook the cauliflower for 5 to 8 minutes to toast it then add in the chicken stock and bouillon cube.
- Bring the soup to a boil then to a simmer. Cook the soup for 15 to 20 minutes or until the cauliflower is tender. When the cauliflower is tender you can turn off the heat.
- Blend the soup until smooth with either an immersion blender or in a regular blender.
- I like to top mine with fresh chopped chives and hot sauce but these are both optional. Enjoy!
xo, Rachel
