Creamy Cauliflower Soup
peeled and chopped
peeled and minced
cut into florets, and stem chopped
organic sea salt
organic cracked black pepper
In a large saucepan, sweat down the onion and garlic over medium heat until soft and starting to brown gently.
Add the chopped cauliflower and stock, and bring to a boil.
Reduce heat and simmer for 20 minutes or so, or until the cauliflower is super tender and falling apart.
Blend until smooth and then check for seasoning.
Stir in the cream, to taste, and to your preferred thickness.
Serve with a drizzle of good olive oil and cracked black pepper.