Servings 4 servings
Ingredients
- 2 medium heads cauliflower, cut into florets
- 1 cup vegetable or chicken stock, warm
- 2 Tablespoons olive oil
- Toppings, such as fresh herbs, crispy chickpeas or cheese
Instructions
- Bring a large pot of water to a boil. Add the cauliflower florets and boil just until fork-tender, about 5 minutes.
- Drain the cauliflower florets then add them to a blender along with the warm vegetable stock and olive oil and blend until smooth, scraping down the sides as needed.
- Taste and season the soup with salt and pepper then serve warm with your preferred toppings.
Notes
- To cut cauliflower into florets, remove any outer leaves, then slice the cauliflower in half. Using the tip of a chef’s knife (or a paring knife!), make V-shaped cuts into both halves of the cauliflower to remove the cores. You can then use your fingers or a knife to easily break the cauliflower into florets.
- A high-speed blender will be your best friend for creating silky-smooth soups (but also sauces, smoothies and purees). It’s worth investing in one—trust me!
- Because this soup is so simple, you can definitely use your good, flavorful extra-virgin olive oil here. You’ll be able to really taste it.
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