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Recipe by: Chelsea Streifeneder
I know “cauliflower soup” might not sound super appealing if you’ve never had it before. Trust me, it can be so delicious! Today, I’m sharing my favorite cauliflower soup recipe, and I can’t wait for you to make it at home.
Spicy garlic infused salt paired with the Tuscan herb infused olive oil really makes for nice flavor and a slight kick to this soup.
Products used: Tuscan Herb Olive Oil
3 tablespoons SOOC 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
pepper
a few pieces of roasted cauliflower, fresh parsley, croutons and/or more olive oil for garnish
1. In a large pot over medium heat add the olive oil, onions and garlic and cook for 5 minutes.
2. Add cauliflower, potatoes, and broth and bring to a boil.
3. Simmer for 20-30 minutes or until vegetables are softened.
4. Once vegetables are cooked through, add the milk and blend the soup using an immersion blender. If soup is too thick add more milk.
5. Season with spicy garlic infused salt and pepper and serve with croutons or a few drizzles of olive oil.
