Creamy, medium-bodied classic extra virgin olive oils highlight the subtle flavor of fresh cauliflower; a stronger oil will overpower. Cauliflower is loaded with macro and micro nutrients, easy to prepare, inexpensive, and the vegetable’s natural pectin make the soup lusciously creamy without dairy, so it’s effortlessly vegan! Drizzling the soup with olive oil helps make the fat-soluble nutrients more bio-available, adds panache and flavor. This elegant, easy soup is sure to impress.
- 3 tablespoons Organic Estate EVOO or other classic EVOO (not too strong) olive oil plus more for drizzling
- 1 medium onion, sliced thin
- 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
- 1 1/2 tsp salt, plus to taste
- 5 1/2 cups water, divided
- Freshly ground black pepper, to taste
Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes. Add the cauliflower, 1 tsp salt, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add the remaining 4 1/2 cups hot water, ½ tsp salt, bring to a low simmer and cook an additional 15 minutes, covered, plus 5 uncovered.
Working in batches, (3-4) purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly, as the natural pectins works their magic! Reheat the soup, thinning with water, if necessary, and serve hot, drizzled with a thin stream of Organic Estate EVOO extra-virgin olive oil and freshly ground black pepper. Serves 8.
- Finish with Rosemary, Basil or Habanero EVOO
- Make a rich, truffled version of this soup by seasoning with Black Truffle Sea Salt instead of regular salt
Adapted from Paul Bertolli.