Everyone seems to be enjoying the cauliflower recipes lately. Continuing on today with a recipe that wouldn't sound like the tastiest-but is! Cauliflower Parmesan Soup is a must try recipe for the soup lovers out there, looking for a healthier touch. No cream added-just a little Parmesan for the cheese lovers out there.
Cauliflower Parmesan SoupIngredients
1 head cauliflower
2 tbsp olive oil
1 small onion
2 cloves garlic
1 quart chicken stock
1 cup grated Parmesan cheese
Salt/pepper to taste
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
Add the cauliflower and stock and bring to a boil.
Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.
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