Cauliflower Soup

Prep time: 15 minutes
Cooking time: 45 minutes

Ingredients

Serves 4-6

1 large head cauliflower

4 tablespoons unsalted butter, cut into 4 pieces

1 leek, white and light green parts only, washed and sliced thin

1 small onion, sliced thin

Salt and pepper 

4 cups water, veggie broth, chicken broth or bone broth 

½ teaspoon 

vinegar

3 tablespoons minced fresh chives

Instructions

1. Remove outer leaves of cauliflower and trim stem

2. With a small paring knife, carefully cut around core to remove it. Save the core and thinly slice. Cut the cauliflower head into 1/2-inch thick slices.

3. In large saucepan, melt 4 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1  teaspoon salt and cook, stirring frequently, until leek and onion are softened but not browned

4. Increase heat to medium-high; add half of sliced cauliflower and water just to cover and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes.

5. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.

6. Process soup in blender until smooth, about 45 seconds.

7. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste.

8. Serve with chives and seasoning with pepper to taste.

Making it your own

Add one diced carrot and celery rib, step 3

Serve with sourdough croutons

Substitute veggie broth, chicken broth or bone broth, step 4

Add a can of coconut milk, step 4 and reduce water by 1 cup, step 4

Add a few drops of your favorite hot sauce, step 8