Lactose intolerant or just forgot to buy milk? Either way you are safe here!
Ingredients
- 1 head Cauliflower chopped
- 1 medium Onion diced
- 2 cup Broth
- Wild Mushroom & Sage Olive Oil click on ingredient name to purchase
- 1 tbsp Cranberry Pear White Balsamic Vinegar click on ingredient name to purchase
Servings: servings
Units:
Instructions
- Saute onion and 1/2 of the head of cauliflower with the olive oil, until fork tender. The longer the cauliflower roasts, the nuttier the flavor. After approximately 15 minutes, add the second half of the cauliflower. Saute for a few minutes, then add the broth. Bring to a simmer for 15 minutes. By cooking the first half of the cauliflower longer, it gives the soup a rich depth, and the second half gives it a fresh flavor. In small batches, puree the ingredients in a blender -- remember to vent the lid! The soup will be rich and creamy -- without DAIRY!! put back into the pot, add the balsamic vinegar for brightness, heat thru and serve, with another splash of olive oil! OPTION: reserve a small portion of the cauliflower to roast on stove top until golden -- adds texture and color. (bacon would be a winner, winner too!). This would be an excellent base for potato soup, instead of adding dairy.
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