Pureed Cauliflower Soup
INGREDIENTS:
3 tablespoons Tuscan Herb Olive Oil
1 cup onion, chopped
3 tablespoons garlic, minced
6 cups roasted cauliflower (You can also buy bags of frozen cauliflower to save time.)
1 ½ - 2 cups Yukon gold potatoes, peeled and chopped
4 cups vegetable broth
2 cups milk
spicy garlic infused salt
peppera few pieces of roasted cauliflower, fresh parsley, croutons and/or more olive oil for garnish
Instructions:
1. In a large pot over medium heat add the olive oil, onions and garlic and cook for 5 minutes.
Add cauliflower, potatoes, and broth and bring to a boil.
Simmer for 20-30 minutes or until vegetables are softened.
Once vegetables are cooked through, add the milk and blend the soup using an immersion blender. If soup is too thick add more milk.
Season with spicy garlic infused salt and pepper and serve with croutons or a few drizzles of olive oil.
Products Used:
