This soup is made with a mere five ingredients. Soup is good food. It’s even better on a cold day, however we enjoyed it tonight with our windows open and some 75 degrees weather. The slurps and mmm’s got even our dogs curious. They were staring at us but there were no leftovers. Sorry!
1 large head Cauliflower
1 Onion, diced
4 cups Stock
4 tablespoons Olive Oil
1 teaspoon Salt
Preheat oven to 350 F. Cut cauliflower into florets. Place florets in a baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Add ½ water to the dish.
Bake uncovered for 1 hour, or until a knife cuts easily through the stem. Remove from oven, coarsely chop and set aside.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 10 minutes. Add cauliflower and 4 cups of stock. Simmer until cauliflower is very soft, about 10 minutes. Mash cauliflower with potato masher or puree in a blender in very small batches until smooth. I prefer some texture in my soup. I’m way too old for baby food and not old enough to have the food in a pre-chewed form 🙂
Simmer for additional 5 minutes. Serve and enjoy.