Cauliflower Soup

Prep time: 10 minutes

Cook: 20 minutes

Yield: 12 - 4 ounce small bowls

6 cups water

1 large head of cauliflower, cut into florets

1 onion, chopped

4 large cloves of garlic, minced

1 cup heavy whipping cream

1 teaspoon sea salt

1 teaspoon black pepper

½ bunch fresh parsley

1 tablespoon extra-virgin olive oil plus extra to drizzle on top

Add water and cauliflower florets to a large soup pot.

Add onion, garlic, sea salt, and black pepper & bring to a simmer on medium/high heat for about 15 minutes. The cauliflower should be soft.

Carefully blend the hot mixture in batches using a blender or an immersion blender adding the cream. Taste for salt. Top with fresh parsley and olive oil & Gouda & Garlic Butter Crispbread olive oil pieces (or your favorite Primizie crispbread) before serving.

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