Paul Bertolli’s Cauliflower Soup

We were at my cousins house the other day for an impromptu brunch and his lovely wife, Ursila gave me a taste of this delicious soup. Cauliflower soup – I know right!?! When she told me how easy it was, I couldn’t believe it, so I just had to try it. The flavor in this soup is a wonderful surprise, specially on a cold day, but don’t take my word for it, try it for yourself.

Needless to say, in this post I’m going to talk a little bit about the benefits of cauliflower. Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients. An article published by the Centers for Disease Control and Prevention (CDC) places cauliflower 24th on a list of “powerhouse fruits and vegetables.” You can read more about the health benefits of cauliflower here. (Source: Medical News Today)

  • 3 tbsp olive oil
  • 1 medium onion, sliced thin
  • 1 head cauliflower, broken into florets (about 1.5lbs)
  • Salt, to taste
  • 5-1/2 cups water
  • Olive oil, to taste
  • Freshly ground black pepper, to taste
  1. Warm the olive oil in a heavy bottomed pan.
  2. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  3. Add the cauliflower, salt to taste, and 1/2 cup water.
  4. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender.
  5. Then add another 4-1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  6. Working in batches, purée the soup in a blender to a very smooth, creamy consistency.
  7. Let the soup stand for 20 minutes allowing it to thicken slightly.
  8. Thin the soup with 1/2 cup hot water.
  9. Reheat the soup.
  10. Serve hot, drizzled with a think stream of extra virgin olive oil and freshly ground black pepper.
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