WORLDS BEST VEGAN GLUTEN-FREE CAULIFLOWER SOUP
I had never heard of the method of first stewing the cauliflower with a little amount of liquid before adding the remainder of the liquid and cooking it until it was practically falling apart. It cooks the cauliflower very slowly from the inside out, converting it into a silky consistency that can be easily blended up in a blender.
This recipe has been modified somewhat by using homemade vegetable stock in lieu of water for a little bit of an enhanced taste, but water may also be used successfully in its stead. This soup is not only stunning in appearance but also makes a wonderful canvas for a wide variety of toppings.
INGREDIENTS
3 tbsp olive oil
1 onion, medium in size, cut very thinly
1 cauliflower head, about 1 1/2 pounds total
Kosher salt
5 and a half cups of water or vegetable stock with a reduced salt content
1/4 cup extra virgin olive oil
Black pepper that has been freshly cracked.
INSTRUCTIONS
On a stovetop set to a medium-low temperature, warm the olive oil in a big saucepan.
After adding the chopped onion, continue to simmer it over a low heat while stirring for 15 minutes. Reduce the temperature if the onion begins to get brown since we are not going for a particular hue with them. Include the cauliflower in the dish along with a pinch of salt and a half a cup of the vegetable stock.
Raise the temperature of the saucepan to medium, cover it, and cook the cauliflower in the stew for around 15–18 minutes.
After adding the remaining 5 cups of stock, bring the mixture to a low simmer and continue cooking uncovered for an additional 20 minutes. Utilizing the blender in stages, purée the soup until it reaches a very smooth consistency. Because the cauliflower is going to be so delicate, this won’t take very long at all.
Return to the saucepan, and allow stand at room temperature for twenty minutes to slightly thicken.
If it’s required, give the soup a little re-heat, then transfer it to shallow bowls and serve.
Add a drizzle of olive oil and some freshly cracked black pepper to the top. In addition, I have sprinkled chopped toasted almonds and fresh thyme over the top of this dish. There are many different options!
