Prep time: 10 minutes | Cook time: 40 minutes | Serves: 8
Cauliflower is an impressive vegetable when you take a look at the many ways in which it can be enjoyed. As a low-carb alternative to grains, cauliflower can replace rice when grated finely. It can also be battered and tossed with sauce to make a delicious and more nutritious take on buffalo chicken bites. And because it’s high in fiber, cauliflower can be cooked down and blended into a creamy soup. Who says vegan soups can’t be hearty and filling?
This recipe is perfect for those busy weekday meals when you have to cook up a healthy family meal, and you have to do it fast! It doesn’t require many ingredients and the ingredients this recipe does call for are commonly found in most kitchens, so chances are you don’t even have to go grocery shopping for this one. There’s no better way to begin soup season than with a creamy onion soup with soothing, fall flavors and a nutty crunch of walnuts.
- 2 tablespoons olive oil
- 2 sweet white onions, chopped
- 2 garlic cloves, minced
- 3 celery stalks, sliced
- 2 thyme sprigs
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large head cauliflower, cut into cubes
- 6 cups vegetable broth
- 2 tablespoons walnuts, toasted (optional garnish)
- 2 tablespoons parsley, minced (optional garnish)
- Pour the olive oil in a large Dutch oven or soup pot and warm over low heat.
- Add the onions, garlic, celery, thyme, salt, and white pepper. Heat on medium. Stir and cook until the mixture glistens with oil, then cover the pot and cook lowering the heat, stirring frequently. Cook for about 20 minutes.
- Add the cauliflower into the pot and pour in the broth.
- Bring to a boil, reduce the heat so that the broth simmers gently and cook, uncovered, for another 20 minutes or until the cauliflower is very soft.
- Puree the soup in batches in a blender, or use an immersion blender. This soup is best when it is very smooth.
- Add salt and pepper to taste.
- Serve garnished with a few toasted walnuts and a pinch of minced parsley.