I am always on a quest to make the most of my garden. Sometimes this means eating things my husband or myself are not crazy about. If you’re a garden addict like me, sometime you plant a fruit or veggie simply because it is cool…not because you want to eat it. Thus was the case with this…
When all is said and done its just a giant cauliflower, but on looks alone my husband was not going to eat it. He doesn’t appreciate awesome heirloom veggies like I do!! Anywaysss, soup did the trick! And it was mighty tasty if I do say so myself!
- 1 pound cauliflower florets
- 1 large onion
- 5-7 cloves garlic
- Herb-ed Salt, or salt and your favorite dried or fresh herbs
- 2-3 tbs cooking fat
- 2 cups broth- chicken bone broth prefered
- 2 cups water
- Add your cooking fat to your pot. Warm it up on low.
- Toss in your cut up cauliflower
- While the cauliflower cooks chop your onion.
- Add the onion over the cauliflower and stir. Turn the heat to medium.
- Finally smash up some garlic, I went for about 5, you could certainly do more if you wanted a more garlic flavor. I do that smashing trick to get it out of the peel and then I roughly chopped it. Stir that in.
- Let it all cook together for about 5-10 more minutes. You want the onions to hit the point where they are translucent.
- Add the broth and water.
- Cover with your lid and cook for 20 min.
- Stick in your blender or transfer to a regular blender and blend until smooth. – IF you are blending in a regular blender make sure you vent the lid in some way, blending hot stuff can cause the lid to pop off!
- Serve with a garnish of herbed salt over the top!
- Enjoy warm and store any leftovers is airtight tupperware or glass jars!
Helpful Equipment- Large heavy bottomed pot or dutch over, immersion blender or regular blender.
- Herb Salt
- Le Creuset Enamel-on-Steel 8-Quart Covered Stockpot, Cerise (Cherry Red)
- Stick Blender
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P.S. Looking for more soups? Try my curried pumpkin soup!
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