Enjoy this quick and delicious creamy cauliflower soup recipe

Creamy Cauliflower Soup Recipe

INGREDIENTS:

• 1 TBSP extra virgin olive oil (or more if needed)
• 2 medium onions, diced
• 16 ounces of frozen cauliflower
• 4 cups water
• 3/4 tsp sea salt, to taste
• 1/8 tsp ground white pepper (or 1/2 tsp freshly ground black pepper), to taste - white ground pepper is preferable because it gives a very distinct and tasty flavor
• Freshly ground black pepper (for garnish) - optional
• Extra virgin olive oil (for garnish) - optional\

DIRECTIONS:

1. Heat the olive oil in a medium sauce pan over medium heat.
2. Add the diced onions and saute them until tender (but don't allow them to brown at all).
3. Add the cauliflower and saute 1-2 minutes.
4. Stir in the water and bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes (until the cauliflower is tender).
5. Puree the soup until smooth. It's easiest to use a stick or immersion blender for this step, so you can puree the soup right in the pan. If you don't have one, you'll need to transfer the soup to a regular upright blender in batches small enough to fit in your blender, but it will work just as well.
6. NOTE: If the soup seems a bit "fuzzy," then you're not done blending! So just keep going until it's almost as smooth as milk. It takes a bit more blending than you'd think.
7. Season the soup, to taste, with sea salt and ground white pepper.
8. Serve garnished with freshly ground black pepper and a swirl of extra virgin olive oil on top if you'd like.

Christy Pooschke is a natural health advocate who became passionate about avoiding food additives after healing from years of chronic illness. Want more simple & tasty natural recipes? Check out her e-book, Eating Additive-Free- a natural cookbook packed with 160 recipes and a complete additive-free grocery shopping guide!