Cauliflower Soup With Parsley |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This recipe is from Vegan Italiano. This garlicky cauliflower soup is particularly popular in the island of Sardinia. You can control its heat by adjusting the amount of crushed red pepper flakes, or omitting them entirely. Ingredients:
1 large head cauliflower, cut into florets |
1/4 cup olive oil |
4 garlic cloves, chopped |
1/4 teaspoon red pepper flakes, crushed |
4 cups low sodium vegetable broth |
1/2 teaspoon salt |
fresh ground black pepper, to taste |
1/4 cup fresh parsley, minced |
Directions:
1. Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside.
2. Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.
3. Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes.
4. Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.
5. Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley.
6. Cook over low heat until heated through. Serve.
|
|