Creamy Cauliflower Soup
I’ve been cooking a lot lately, and after a holiday of heavy meals, I challenged myself to prepare some lighter, vegan dishes.
Cauliflower soup is always a winner; it’s easy to make, creamy, and delicious.
I had a friend over who prefers a little texture in his soup, so I sprinkled fresh frozen peas on top. It was a great idea.
Use organic coconut milk, or make your own.
This makes a wonderful lunch or light supper.
Preparation
1. Heat the olive oil in a saucepan and add the diced onion, sauté until golden around the edges.
2. Add the cauliflower and the broth to the pot. The broth should just cover the cauliflower.
3. Simmer and cook until cauliflower is very tender, then transfer to a blender or using an immersion blender, blend until creamy. Add back to the original pot, and add coconut milk.
4. Serve immediately with a drizzle of olive oil and about a dozen or more frozen peas. A pinch of rosemary or freshly ground nutmeg is delicious, too.
