Creamy No cream Cauliflower Soup

  • 4 Tbsp Olive oil

  • 1 large onion thinly sliced lengthwise

  • 1 large cauliflower about 1 1/2 lbs cut or broken into small florets

  • 5 cps hot water

  • Salt and freshly ground pepper

Heat some olive oil in the bottom of a large heavy bottomed pot add the onions and cook for 10-15 mins with out allowing them to brown but soften until they become translucent. Add the cauliflower and 1 cp of water1 tsp sea salt. Bring to a boil turn the heat down to a simmer and cover with a lid cook approximately 15mins or until the cauliflower is tender add 3 more cups of water and cook another additional 20mins. Remove from the heat blend the soup in batches add more hot water if it is too thick and additional salt to taste. Serve warm or cold with a drizzle of olive oil tapenade, muffeletta or fresh chopped herbs

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soupsdanielle acken