Cream of Cauliflower Soup
Recipe type: Soup
Serves: 3-4 servings
- 1 large head of cauliflower
- 1 ½ Tbsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup almond milk (or soy milk, rice milk or coconut milk beverage)
- ½ tsp salt
- freshly gound black pepper to taste
- ¼ tsp ground nutmeg
- 1 Tbsp truffle oil
- 2 Tbsp chopped chives
- Cut core from cauliflower and roughly chop florets.
- Heat 1 ½ Tbsp oil in a large pot over medium to medium high heat.
- Saute onion about 4 minute until soft but not brown.
- Add garlic and sauté about 1 minute until aroma comes.
- Add stock and scrape bottom of pan to release any brown bits.
- Add salt, pepper, nutmeg and cauliflower and bring to a boil.
- Reduce heat, cover and simmer 30 minutes until cauliflower is quite tender.
- Add almond milk (or other milk).
- Puree either with an immersion blender or in batches in a blender.
- Reheat if necessary.
- Stir in truffle oil.
- Top each serving with some chopped chives.
Recipe by Savory Nature at http://savorynature.com/2015/02/24/cream-of-cauliflower-soup/
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