Cauliflower Soup: Recession Dinner Vegetarian Series #10

We have had an insanely busy week, so busy that I cannot even remember another time in our lives where we were this busy.  When we got home tonight the last thing on my mind was dinner, to be honest with you. The thought of dialing the pizza delivery was not far from my mind or my fingertips.  But we committed to this series as well we could definitely save a few dollars.

This has to be one of the easiest recipes I have ever made. What I love about this soup besides being flavorful and easy is that it has no cream, milk or half & half, like traditional Cauliflower soups.  I served it with a light butter lettuce salad that was only drizzled with some white balsamic and olive oil.

$ 7.51 for 4 servings.  Dinner & lunch the next day.

Recipe: Cauliflower Soup

1 yellow onion

2 garlic cloves

2 tablespoons olive oil

1 head of cauliflower

4 cups veggie broth – I use Wholefoods Organic (need a good recipe to make my own)

drizzle of olive oil

sea salt & black pepper to taste

Heat the olive oil in a large pot.  Chop the onion and smash the garlic – I leave the skin on the garlic and give it a good whack.  Toss into the olive oil.  Heat until soft but not brown or even golden, just soft.  Roughly chop the cauliflower and add the pot.  Give a couple stirs and then add the stock.  Cook until soft but not mush, about 30 minutes.  Puree in a food processor.  To serve drizzle with a touch of olive oil and season with salt and pepper.