Creamy Cauliflower Soup (dairy-free)

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Makes about 6 cups


1 TBSP extra virgin olive oil (or more if needed)
2 medium onions, diced
16 oz. 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 (I prefer it with white ground pepper because it gives a very distinct and tasty flavor!)
Freshly ground black pepper (for garnish) - optional


Heat oil in a medium sauce pan over medium heat.
Add onions and sauté until tender (but don’t allow them to brown).

Add cauliflower and sauté 1-2 minutes.

Stir in water. Bring to a boil. Reduce heat and simmer for about 5 minutes, until cauliflower is tender.

Puree the soup until smooth. We prefer to use a stick/immersion blender, so we can puree it right in the pan. If you don’t have one, you’ll need to transfer the soup to a regular upright blender in batches.

**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 – you’ve got to blend this a bit longer than you’d think.

Season soup, to taste, with sea salt and ground black or white pepper.

Serve garnished with freshly ground black pepper and a swirl of extra virgin olive oil on top if you’d like (not shown here).

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