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Cauliflower Soup

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Servings: 4
Cuisine: global vegetarian
Ingredients Method

Ingredients
  

  • 3 cups cauliflower florets
  • 1 cup sliced onions
  • 4 - 5 cloves garlic minced
  • 1 tbsp olive oil .
  • 1 cup milk or any plant based milk
  • 2 cups water
  • 1 tsp salt
  • 1 tsp dried basil
  • freshly ground black pepper
special equipment.

Method
 

  1. In a heavy pot, heat the oil. Fry the garlic and sliced onions over a low-medium flame for 6-7 minutes.
  2. Add in the cauliflower florets and let it saute for around 15 minutes on a low flame. Don't let them brown if you want a white coloured soup.
  3. Add 500 ml water / vegetable stock / water + veg stock cube. Bring to a simmer. Cover and simmer for 10 minutes until the cauliflower is completely softened.
  4. Let it cool. Trasnfer to a blender, add the milk and blend to get a very fine puree.
  5. Pour the puree into a saucepan. Simmer the soup for a few minutes to bring up the temperature. Season with more salt (if needed) and freshly ground black pepper and dried basil.
  6. Serve hot in pre-heated bowls with some croutons or buttery garlic bread.