Today I have a super simple, delicious, flu-fighting recipe for you.
It’s almost TOO simple, so I was hesitant to share it, but a lot of you have told me you love easy recipes, and this tastes so good that I had to share it.
Plus, people always get riled up when I post recipes that have too many ingredients, sooo maybe this is actually a great idea.
This soup is really creamy and satisfying, but there’s no cream in it, or dairy for that matter.
It’s also gluten-free, vegan if you use veggie stock, paleo, bulletproof, and grain-free.
It’s free of almost everything. It’s just veggies, but tastes pretty fancy.
This is a versatile recipe – you can add any other seasoning or herbs you want.
I LOVE fresh basil on its own, but rosemary, sage or even curry would be awesome.
This soup is strengthening and immune-boosting, especially if you use a great homemade stock.
Are you gonna make it? Let me know in the comments below.
If you do make it, post a pic on Instagram and tag me @lulaibrown.
Know someone who loves soup and is trying to not get sick this year? Share this recipe with them using the social tools below.
They’ll wanna hug you.
Creamy Cauliflower Soup
Ingredients
Serves 4-5
1 head cauliflower
1 large yellow onion
2 cups chicken, beef, or vegetable stock
1/4 cup fresh basil, for garnish
Extra virgin olive oil, for pan and garnish
Salt, to taste
Black pepper, to taste
Method
Drizzle olive oil liberally into medium skillet and bring to medium-low heat.
While that’s happening, dice onion. Add to pan. Allow to caramelize, stirring every few minutes. This will take 5-7 minutes.
Keep heat at medium-low to avoid browning. Sprinkle with salt and pepper.
Rinse cauliflower, trim, and chop into florets. Add to pan and increase heat to medium-high. Stir. Cook for 3-5 minutes. Sprinkle with salt and pepper.
Add stock to pan, reduce heat to medium-low, cover with lid, and allow to simmer and steam for 10 minutes.
Transfer contents of pan (carefully) to a high-speed blender and blend until creamy.
Check consistency and add more stock if desired, depending on how thick you like it. Check for salt and pepper and adjust if necessary.
Garnish with olive oil, fresh basil and more cracked black pepper. Store leftovers in the fridge or freezer.
YUM! I always spend time boiling the cauliflower first. I’m super excited to see a recipe that skips that long, tedious step! I can’t wait to try.
Yay Allison! Let me know how it goes 🙂 The 10-minute steam replaces the boiling so you’re only using one pan. Enjoy! xoxo
Love this Lula! Going to make it tonight!
Awesome Janet! Let me know how it goes XO