Cauliflower Soup with Roasted Garlic Oil Recipe
Serves 4 to 6
- 3 Tbsp. organic extra-virgin olive oil
- 5 cups small cauliflower florets (from 1 small head)
- 1 large yellow onion, cut into 1/4-inch dice
- 8 garlic cloves, minced
- 2 tsp. coarsely chopped fresh oregano leaves
- 2 tsp. coarsely chopped fresh sage leaves
- 4 cups organic reduced-sodium chicken or vegetable stock
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 3 Tbsp. roasted garlic oil (optional)
In a large saucepan or small stockpot over medium heat, heat the olive oil. Add the cauliflower and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the onion, garlic, oregano, and sage and cook, stirring occasionally, until the onion is very tender and the entire mixture is beginning to brown, 8 to 10 minutes.
Add the stock, scraping up any browned bits on the bottom of the pot. Bring to a boil, lower the heat to a simmer, and cook until the cauliflower is very tender, about 5 minutes. Working in batches if necessary, transfer the soup to a blender or food processor, or use an immersion blender, and puree (be careful—the mixture will be hot), scraping down the bowl or jar as necessary.
Reheat the soup if necessary and add salt and pepper to taste. Serve hot, drizzled with the garlic oil, if using.
Recipe reprinted with permission from The Clean Plates Cookbook © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.
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