Soup is one of those simple, understated dishes that has much potential. Versatile and easy to make, it only takes a little bit of ingenuity and innovation to turn a run-of-the-mill bowl of veggies into something spectacular. This secret was well known to Chef Paul Bertolli who first ideated this showstopping 3 Ingredient Cauliflower Soup.
What sets it apart from other vegetable soups is the clever step of sweating the cauliflower in a small amount of liquid first before boiling it up with more liquid. This gently cooks the cauliflower from the inside out to create a uniquely silky texture without losing all the flavour to the boiling liquid that can’t be achieved through regular methods.
Though the basic recipe calls for only water, cauliflower and onions, a few tweaks and additions can level it up even further. The slow-cooked onions lend a smoky sweetness to the base notes which balances out the earthy cauliflower. Top off the soup with toasted almonds and a drizzle of olive oil, thyme and parmesan for a more decadent experience.
And the best part is, that because of the sweating technique, all you need is an immersion blender to achieve the ideal consistency, which means it truly is a one-pot meal. Since the core recipe contains no dairy, meat or gluten, it works for all dietary restrictions and can even be safely frozen for a make-ahead meal. Serve it alongside a sandwich or just some crusty bread for a simple but delicious dinner.
Ingredients
- 1 medium onion, sliced thin
- 1 head of cauliflower
- 5 ½ cups low sodium vegetable stock or water
- ¼ cup extra virgin olive oil, for serving
- Fresh cracked black pepper
- Salt
Method
- Heat a large pot with olive oil over medium-low heat.
- Add sliced onion and cook low and slow, stirring, for 15 minutes. If the onion starts to brown, turn the heat down as we are not trying to achieve colour on them.
- Add the cauliflower plus one teaspoon of salt, and ½ cup of water or vegetable stock.
- Raise the heat to medium, cover the pot, and stew the cauliflower for 15-18 minutes.
- Add the remaining 5 cups of stock, bring to a low simmer, and cook uncovered for an additional 20 minutes.
- With an immersion blender, puree the soup until very smooth and pourable.
- Transfer back to the pot and let stand for 20 minutes to thicken slightly.
- Top with a drizzle of olive oil and cracked black pepper.