It surprised me how good this simple soup is. So easy to make, and especially good on a cold, wintry day.
- 2 Tbs olive oil
- 2 tsp. chopped garlic (about 2 cloves), plus more to taste
- 1 large onion, chopped
- Salt
- 1 large head cauliflower, chopped
- 7 c. vegetable broth
- 2-3 tablespoons almond butter
- 3 Tbs. chopped chives for garnish, if desired
In a large saucepan, heat oil over medium heat and saute the garlic, onion, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft.
Add cauliflower and saute for another minute.
Add broth, increase the heat to high, and bring just to a boil. Reduce heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender.
Remove the saucepan from the heat and allow soup to cool slightly.
Add half almond butter to blender and add half of the soup.
Puree for 1 minute, or less if you want it a little chunky.
(Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.)
Repeat with second half almond butter and half of soup. Then return soup to saucepan and warm over low heat before serving.
Adjust seasonings if needed.
To serve, ladle soup into bowls and garnish with either chopped chives or a turn of pepper.
Adapted from The Blender Girl
