Cream of Cauliflower Soup
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 3-4 servings
Ingredients
  • 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
Instructions
  1. Cut core from cauliflower and roughly chop florets.
  2. Heat 1 ½ Tbsp oil in a large pot over medium to medium high heat.
  3. Saute onion about 4 minute until soft but not brown.
  4. Add garlic and sauté about 1 minute until aroma comes.
  5. Add stock and scrape bottom of pan to release any brown bits.
  6. Add salt, pepper, nutmeg and cauliflower and bring to a boil.
  7. Reduce heat, cover and simmer 30 minutes until cauliflower is quite tender.
  8. Add almond milk (or other milk).
  9. Puree either with an immersion blender or in batches in a blender.
  10. Reheat if necessary.
  11. Stir in truffle oil.
  12. Top each serving with some chopped chives.
Recipe by Savory Nature at http://savorynature.com/2015/02/24/cream-of-cauliflower-soup/