I, like everyone else, ate and drank way too much over Thanksgiving. And because it’s that time of year, I, like everyone else, have a bunch of holiday parties lined up, fete upon fete promising endless food and drink and merriment. So, on the blessed nights where I am home, all I want to eat are vegetable-heavy, otherwise light dinners that are easy to make and offer a bit of a respite from the indulgent fare that I’m shoveling in my face every other night of the week.
Enter this silky smooth cauliflower soup. It’s actually one of the oldest recipes on the site, and one that I make at least once a year. It’s basically a head of cauliflower in liquid form, simmered in stock with a sprig of thyme, then pureed. To keep things interesting, a heaping handful of Parmesan goes in, along with an almost alarming (but #sonecessary) amount of freshly cracked black pepper. Simple, but SO satisfying.
The best part is, it’s basically no work at all. Chopping the cauliflower and blending the soup are the only steps that require effort, as most of the work happens as the soup simmers away on the stove. During a time when cookies and eggnog reign supreme, it’s nice to have a lighter option to come to.
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PinIngredients
- 1 head cauliflower, cut into florets
- 2 tablespoons extra-virgin olive oil
- 3 medium shallots, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 quart low-sodium chicken stock
- kosher salt and lots of freshly cracked black pepper
Instructions
- In a large pot, heat the olive oil on medium-low and add the shallots and garlic. Saute until the shallots and garlic are soft, stirring occasionally, about 5 minutes.
- Add the cauliflower, stock and thyme. Bring to a boil, then cover and simmer for 25-30 minutes, until the cauliflower is very soft and falling apart.
- Remove from the heat and use an immersion blender to puree the soup. (If you’re using a regular blender, follow these tips and be careful!)
- Return the soup to the stove and stir in the parmesan, salt and pepper. Serve immediately, with additional freshly cracked black pepper if desired. (I always desire this.)
Nutrition
- Serving Size: 6
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