Looking for a new way to prepare your winter cauliflower harvest? This amazing vegan recipe will surprise you by how easy and flavorful a cauliflower soup can be with so few ingredients!
I love fresh cauliflower from the garden. So many recipes drown the cauliflower in cheese or garlic, sausage or sage. This recipe is just amazing to me. There are only a few ingredients, but it is PACKED with flavor.
I think the secret is the sweating of the onions. This releases such an amazing flavor into the cauliflower. You think you should be adding creme fraiche, pancetta, truffle oil, or a plethora of other ingredients, but trust me, this combination of simple garden ingredients stand on their own.
Try it – it is easy to whip up and I’d love to hear how you like it in the comments below!
Ingredients
- One small onion, sliced into thin slivers
- One head cauliflower, broken into florets
- 5 cups water
- Extra Virgin Olive Oil
- Salt and freshly ground pepper, to taste
Instructions for Vegan Cauliflower Soup
- “Sweat” the onion slivers in a generous amount of Extra Virgin Olive Oil in a deep sauce pan or pot. You will want to use very low heat for about 15 minutes, allowing the onion to get very soft but never hot enough to brown.
- After the onions are very soft, add the cauliflower florets and 1/2 cup of water. cover the pot and stew for about 18 minutes – or until the cauliflower is tender.
- Add the remaining 4 1/2 cups of hot water. Bring the cauliflower and water mixture to simmer. Simmer for 20 minutes uncovered.
- Use an immersion blender and puree the soup to a very smooth consistency.
- Add salt to taste.
- Let stand for about 15 minutes to allow the soup to thicken.
- Reheat the soup and garnish with cracked pepper and a drizzle of truffle oil or olive oil.
Enjoy this lovely, vegan cauliflower soup – and let me know how it worked out for you! 🙂
More great soups and one-dish recipes from the garden!
