Cauliflower Soup

With just a handful of ingredients, this soup comes out smooth and bursting with rich, nutty flavor! 

A true example of bringing the best out in a vegetable!


3 tablespoons olive oil
1 medium onion (6 ounces), sliced thin
chopped fresh garlic
1 head very fresh cauliflower (about 1.5 pounds), broken into florets
5 .5 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper and sea salt, to taste


  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion and garlic in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Serve hot, drizzled with a thin stream of extra-virgin olive oil (red chili EVOO is delicious drizzled in it) and freshly ground black pepper to top it off.


Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

1 Comment

Leave a Reply