So my boyfriend’s dad has the most awesome backyard garden and a few months back he made a creamy cauliflower soup with fresh cauliflower he had grown. Fast forward to about a month ago when he sent over some fresh grown veggies (including some massive cauliflower) and I immediately thought to ask about the recipe for that amazing soup. I may or may not have made the recipe twice that same week and then again the next week so I could freeze some and keep it in my fridge… Here’s the recipe with a few healthier adjustments.
1/4 c water, vegetable stock or low sodium chicken stock
1 tbsp ghee
1 medium yellow onion, coarsely chopped
2 cloves of garlic, sliced
4 1/2 c vegetable or low sodium chicken stock
1 1/2 lbs cauliflower (about 1 whole head), coarsely chopped
1/4 cup plain, unsweetened cashew or almond milk
1 tsp salt 1/8 tsp pepper
chopped fresh parsley, dill, or chives (optional)
Heat 1/4 cup of water or stock and ghee in a soup pot over medium heat until the ghee has melted. Add in onion and garlic stirring occasionally and cook until tender, but not browned. Then add 4 1/2 c stock, wine, and chopped cauliflower and cook for 15-20 minutes until the cauliflower is tender and can easily be poked through with a fork. Puree with a blender or immersion blender and return to heat. Stir in milk, salt, and pepper and heat for a few more minutes then serve with parsley, dill, or chives.