As soon as the cold weather sweeps in, my mom always asks, "Do you have a taste for cauliflower soup?" Ah, yes please!
This soup is quick, easy, inexpensive (with only 5 ingredients), and packed with flavor. I hope it will become a cold weather staple in your kitchen.
1 tablespoon unrefined coconut oil
1 small onion, roughly chopped
1 head cauliflower, chopped into 1 - 2" florets
3 small potatoes, chopped into 2" pieces (leave the skin on as that's where the majority of nutrients are!)
8 cups vegetable stock
salt & pepper to taste
Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3-5 minutes.
Once the onion is translucent, add the cauliflower florets. Sauté about 3-5 minutes.
Next, add the vegetable stock and potatoes. When the potatoes are fork tender, about 15 minutes, add the soup to a food processor or blender and puree.
Add salt & pepper to taste. You can top the soup with fresh herbs (try parsley or chives), a fragrant olive oil, or try toasted pumpkin seeds.
I like to leave the soup a little chunky - a few small chunks of potato help add texture and richness. Enjoy!
Will keep for 4 days in the frig, but unfortunately this soup does not freeze well.