- 1 medium sized head cauliflower – If you get to large of a head, then you may want to add a bit more chicken stock.
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped – I used a yellow onion
- 2 cloves garlic, minced
- 1 quart (4 cups) low-sodium chicken stock or vegetable stock – I used chicken stock – Note: if you use vegetable stock your soup will look browner than my photo, but it will taste the same
- 1/2 cup finely grated or shredded Parmesan
- salt and freshly ground pepper
Tip: If you’re using a blender, wipe out or use a spatula to get all the leftover pieces out of the pot, so you have a nice clean pot for the soup puree.
Add the Parmesan and stir until smooth. Season, to taste, with salt and pepper. Keep warm until ready to serve. Below is the finished product, doesn’t it look yummy?Top each bowl with a bit of parmesan and some freshly ground pepper. I sometimes top the soup with some chopped fresh chives, and it tastes amazing, so give it a try sometime.
I love making my soups on the weekends or during the day while the kids are at school, and then storing them till dinnertime or later that week. It just makes dinner that much easier when all you have to do is re-heat some soup and add some warm crusty bread or a pre-made chickpea burger or couscous cake!