Tastes so rich, you'll swear there's cream in there
Prep Time:
10 minutes
Cook Time:
1 hour, 10 minutes
Servings:
Ingredients
  • 1 teaspoon canola oil
  • 1 large yellow onion, diced
  • 5 stalks celery, diced
  • 1 tablespoon minced garlic
  • 4 quarts vegetable stock
  • 2 heads cauliflower, cut into medium florets
  • salt and pepper, to taste
  • fresh chopped parsley, for garnish
Directions
  1. Step 1: Using a large sauce pan over medium heat, heat 1 teaspoon canola oil. Sauté 1 large diced yellow onion and 5 stalks celery until soft.
  2. Step 2: Add 1 tablespoon minced garlic and sauté 3 minutes. Add 4 quarts vegetable stock and 2 heads cauliflower (cut into medium florets).
  3. Step 3: Increase heat to high and bring to a boil, stirring occasionally. Reduce to medium low and simmer for 1 hour. Season with salt and pepper to taste. Remove from heat.
  4. Step 4: Using a hand blender, puree soup until smooth. Alternatively, working in batches, puree the soup in a blender. Rewarm if needed.
  5. Step 5: To serve, ladle soup into serving bowls and garnish with fresh chopped parsley.