Ingredients: 1 large yellow cauliflower (I used cheddar cauliflower)
1 large onion
2 garlic cloves
2 Tablespoons olive oil
1 qt homemade veggie stock (or low sodium store bought)
3-4 sprigs of thyme
2 bay leaves
Freshly ground black pepper
salt to taste
Garnish (optional):
Plain Greek Yogurt
Toasted pepita seeds
Chilli flakes
Chilli powder
Extra virgin olive oil
METHOD:
Cut cauliflower into florets and then cut steam and leaves into smaller chunks. I used the whole cauliflower for this.
Dice the onion and mince the garlic.
In medium sauce pan, add olive oil and onions and sauté until translucent, 1-2mins. Add garlic and cook until fragrant. About 2 mins. Season slightly with salt.
Add cauliflower, vegetable stock, thyme, bay leaves and black pepper. Wait until the stock comes to a boil then cover and turn it down to simmer.
Cook for 15-20mins until cauliflower is soft and tender.
Remove thyme and bay leaves and with an immersion blender (or high power blender such as vitamix) blend the soup until smooth. If using a vitamix, let the soup cool down a bit before blending.
Taste the soup and season with salt to taste.
Serve with toasted pumpkin seeds, a drizzle of plain greek yogurt, extra virgin olive oil and a pinch of chili powder and chili flakes if desired.
Note: If using white cauliflower, you can add a 1/2 teaspoon of turmeric in the beginning together with the onions to make it yellow too.
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